New England Clam Chowder Recipe

1

In a large pot over medium-high heat, cook bacon until crisp. Remove bacon and set aside, leaving the drippings in the pot.

2

Sprinkle flour over the cooked vegetables and stir to combine. Cook for 2 minutes. Gradually add clam juice while stirring continuously. Bring to a simmer.

3

Add potatoes, bay leaf, thyme, and black pepper to the pot. Simmer until potatoes are tender, about 15-20 minutes.

4

Stir in milk, heavy cream, butter, and clams. Return bacon to the pot. Heat through, then remove the bay leaf before serving.

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