New England Clam Chowder – Cape Cod Style

Ingredients

• 3–4 strips thick-cut bacon or 2–3 oz. diced salt pork

• 2 tbsp. unsalted butter

• 1 medium yellow onion, finely diced

• 1 stalk celery, finely diced (optional)

• 3 tbsp. all-purpose flour

• 2 cups bottled clam juice 

• 1.5 lbs. Yukon Gold or russet potatoes, peeled and diced

• 1 bay leaf

• 2 cups whole milk

• 1 cup heavy cream 

• 2 pints shucked fresh chopped clams (or four 6.5 oz. cans of chopped clams with juice reserved)

• Salt and freshly ground black pepper to taste

• Oyster crackers for serving

Instructions

• Crisp the Pork: In a large heavy-bottomed pot or Dutch oven, cook the diced bacon or salt pork over medium heat until crispy. Remove the meat with a slotted spoon and set aside for garnish, leaving the rendered fat in the pot.

• Sauté Aromatics: Add the butter to the bacon fat. Add the diced onion and celery, cooking for 4 to 5 minutes until soft and translucent but not browned.

• Build the Base: Sprinkle the flour evenly over the vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste.

• Simmer Potatoes: Slowly pour in the clam juice and 2 cups of water (or extra clam broth), scraping the bottom of the pot. Add the diced potatoes and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the potatoes are tender.

• Add Dairy and Clams: Stir in the whole milk, heavy cream (or half-and-half), and the chopped clams. Heat gently for 3 to 5 minutes until hot through, but do not let it boil once the dairy is added or the cream may curdle.

• Season and Serve: Remove the bay leaf. Taste and adjust with salt and black pepper. Ladle into bowls, top with the reserved crispy bacon bits, and serve hot with oyster crackers