New England Clam Chowder

This rich and comforting chowder is perfect for a cozy meal.

What You’ll Need

• 4 ounces (3–4 slices) thick-cut bacon, cut into $1/4$-inch pieces
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 2 (8-ounce) bottles clam juice
• 1 cup water
• $1/2$ teaspoon salt, plus more to taste
• 2 russet potatoes (about 1 pound), peeled and cut into $1/2$-inch cubes
• 1 pound (about 2 cups) frozen chopped clam meat, thawed
• 1 cup heavy cream
• Freshly ground black pepper, to taste
• Oyster crackers, for serving

Instructions

1. Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the bacon pieces, stirring often, for 8 to 10 minutes until they are crisp and have released most of their fat.
2. Sauté Vegetables: Add the diced onion and celery to the pot with the bacon fat. Cook, stirring often, for 5 to 6 minutes until the vegetables soften.
3. Simmer Potatoes: Pour in the clam juice and water. Add the potatoes and $1/2$ teaspoon of salt. Cover the pot and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
4. Finish the Chowder: Stir in the thawed chopped clams and the heavy cream. Bring the chowder just to a simmer (do not let it boil) and cook for 2 to 3 minutes.
5. Serve: Taste the chowder and add more salt if needed. Ladle the chowder into bowls, top with freshly ground black pepper, and serve with oyster crackers.

Storing Leftovers

Leftover chowder can be stored in the refrigerator for 3–4 days. It can also be frozen for up to 4 months. To reheat, gently warm the chowder in a pot over low heat on the stovetop, stirring often to prevent the cream from curdling.