New England Clam Chowder

Ingredients

• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •0.5 tsp Pepper
• •2 tablespoons Olive oil
• •3 cloves Garlic
• •1 medium Onion

Instructions

1. 1

   Scrub clams thoroughly. In a pot with 1 cup water, steam clams until open, 5-8 minutes. Strain and reserve liquid.

   💡 Reserve the precious clam juice - it is the soul of authentic New England chowder.

2. 2

   Remove clams from shells. Roughly chop half, leave half whole for texture. Set aside.

   💡 The mix of chopped and whole clams provides visual appeal and varied texture.

3. 3

   Render bacon until crispy in a large pot. Remove and set aside, leaving drippings in pot.

   💡 Crispy bacon topping adds crunch contrast to the creamy soup.

4. 4

   Sauté onions, celery, and carrots in bacon fat until soft, 8 minutes. Add garlic, cook 1 minute more.

   💡 The mirepoix base should be tender but not browned - we want subtle sweetness.

5. 5

   Sprinkle flour over vegetables and stir for 2 minutes to cook out raw flour taste.

   💡 This roux thickens the soup and provides body without using heavy cream alone.

6. 6

   Slowly add reserved clam juice and stock, stirring constantly. Bring to simmer, cook 10 minutes.

   💡 Add liquids gradually while stirring to prevent lumps from forming.

7. 7

   Add clams and cream. Simmer gently - do not boil. Season with thyme, salt, pepper.

   💡 Gentle heat keeps cream from breaking and clams from becoming rubbery.

8. 8

   Serve in warm bowls, topped with crispy bacon and fresh parsley.

   💡 The bacon must be added at service to maintain its crispness.