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The warmth of New England cuisine is encapsulated perfectly in the delightful dish known as Clam Chowder. This rich, creamy soup is not just a meal; it is a comforting experience that evokes images of coastal towns, family gatherings, and chilly evenings by the fire. Often served in bread bowls or alongside crusty bread, Clam Chowder is a quintessential comfort food steeped in history and tradition. In this article, we will explore the essence of this beloved dish, its cultural significance, and guide you through the initial steps to create your very own bowl of New England comfort.

Classic New England Clam Chowder

Warm up with the ultimate bowl of comfort: New England Clam Chowder! This rich, creamy soup is perfect for chilly evenings, evoking memories of coastal towns and family gatherings. Crafted with fresh clams, hearty potatoes, and flavorful aromatics, each spoonful offers a delightful taste of tradition. Discover the recipe and tips to master this timeless dish, and embrace the cozy experience of sharing chowder with loved ones. Bring the warmth of New England into your kitchen!
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Ingredients
  

4 slices of thick-cut bacon, chopped

1 medium onion, finely diced

2 stalks celery, diced

1 medium carrot, diced

2 cloves garlic, minced

1 bay leaf

2 medium potatoes (Yukon Gold or Russet), peeled and diced

3 cups clam juice (or seafood stock)

1 cup heavy cream

1 cup milk

2 (6.5 oz) cans chopped clams in juice

Salt and freshly cracked black pepper, to taste

Fresh parsley, chopped, for garnish

Optional: a few dashes of hot sauce (like Tabasco)

Instructions
 

In a large pot or Dutch oven, cook the chopped bacon over medium heat until it's crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel to drain, leaving the rendered fat in the pot.

    In the same pot, add the diced onion, celery, and carrot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.

      Stir in the minced garlic and bay leaf, cooking for an additional minute until fragrant.

        Add the diced potatoes to the pot and pour in the clam juice (or seafood stock). Bring the mixture to a simmer and cover the pot. Allow it to cook for about 15-20 minutes, or until the potatoes are tender.

          Once the potatoes are cooked, reduce the heat to low. Stir in the heavy cream and milk, allowing the chowder to come just to a gentle heat (do not boil).

            Add the chopped clams along with their juice, and season with salt and pepper to taste. If you’re a fan of a little kick, add a few dashes of hot sauce at this point.

              Remove the bay leaf, and stir in the cooked bacon. Allow the chowder to sit for a couple of minutes to let the flavors meld, then serve hot.

                Garnish each serving with fresh parsley and additional bacon if desired.

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