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When it comes to comforting coastal cuisine, few dishes rival the beloved New England clam chowder. This rich and creamy soup encapsulates the essence of New England's maritime heritage and has become a staple not just in the region, but throughout the United States. With its thick texture, savory flavors, and the briny taste of clams, clam chowder is more than just a meal; it's a warm embrace in a bowl, perfect for family gatherings and chilly evenings. As we delve into this delightful dish, you'll discover both its cultural significance and the steps to create your own hearty version at home.

Classic New England Clam Chowder

Discover the comforting allure of New England clam chowder, a rich and creamy soup that embodies the essence of coastal cuisine. This beloved dish blends fresh clams, thick-cut bacon, tender potatoes, and aromatic vegetables into a heartwarming bowl perfect for family gatherings or chilly evenings. Dive into the history and culture behind this classic recipe and learn how to create your own hearty version at home, bringing a slice of New England's maritime charm to your kitchen. Enjoy a culinary tradition that warms both the heart and the belly!
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Ingredients
  

4 slices of thick-cut bacon, chopped

1 medium onion, diced

2 medium celery stalks, diced

2 medium potatoes, peeled and cubed

3 cups of clam juice (or seafood stock)

1 cup of heavy cream

1 cup of milk (whole or 2%)

2 (6.5 oz) cans of chopped clams, drained, juice reserved

1 teaspoon dried thyme

2 bay leaves

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and leave about 2 tablespoons of the bacon fat in the pot.

    In the same pot, add the diced onion and celery, cooking until softened, about 5 minutes. Stir frequently to prevent burning.

      Add the cubed potatoes, clam juice (or seafood stock), bay leaves, and dried thyme to the pot. Bring the mixture to a simmer and cook for about 15-20 minutes or until the potatoes are tender.

        Once the potatoes are cooked, add the clams and reserved clam juice, heavy cream, and milk to the pot. Stir to combine and heat gently, being careful not to bring to a rolling boil.

          Season with salt and black pepper to taste. Remove the bay leaves before serving.

            Ladle the chowder into bowls and garnish with the crispy bacon and fresh chopped parsley.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4-6 servings