New England Clam Chowder

Recipe View 5 mins Prepare Ingredients: Dice the bacon, chop the onion, and peel and cube the potatoes. Ensure all ingredients are readily accessible. (5 minutes)

Recipe View 10 mins Render Bacon and Sauté Onion: In a large, heavy-bottomed stockpot or Dutch oven, render the diced bacon over medium-high heat until almost crisp. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes. The bacon fat and softened onion create a flavorful base for the chowder. (10 minutes)

Recipe View 20 mins Simmer Potatoes: Stir in the cubed potatoes and add water, ensuring the potatoes are mostly submerged. Season with salt and pepper, and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer until the potatoes are tender and easily pierced with a fork, about 15 minutes. (20 minutes)

Recipe View 5 mins Add Creaminess: Pour in the half-and-half and add the butter, stirring until the butter is melted and fully incorporated into the chowder. The half-and-half adds richness and a velvety texture to the soup. (5 minutes)

Recipe View 10 mins Incorporate Clams: Drain the clams, reserving the clam liquor. Gently stir the clams and half of the reserved clam liquor into the chowder. Cook until heated through, being careful not to boil, about 5 minutes. Overcooking the clams can make them tough, so heat them gently. (10 minutes)

Recipe View 5 mins Serve and Savor: Ladle the New England Clam Chowder into bowls and serve immediately. Garnish with fresh parsley, oyster crackers, or a drizzle of cream for an extra touch of elegance. Enjoy the comforting flavors and creamy texture of this classic dish! (5 minutes)