New England Clam Chowder

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven over medium heat, cook the bacon pieces until crispy and the fat has rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.

2. 2

   Add the diced onion and celery to the pot with the bacon fat and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

3. 3

   Add the butter to the pot and let it melt into the vegetables. Sprinkle the flour over the vegetable mixture and stir constantly for 2 minutes to cook out the raw flour taste and form a light roux.

4. 4

   Slowly pour in the reserved clam juice from the cans, the bottled clam juice, and the chicken broth, whisking steadily to prevent lumps. Bring the mixture to a gentle boil while continuing to stir until the broth begins to thicken slightly, about 3 minutes.

5. 5

   Add the cubed potatoes, bay leaves, fresh thyme, black pepper, and white pepper. Reduce heat to medium-low and simmer uncovered until the potatoes are completely tender when pierced with a fork, about 15 to 18 minutes.

6. 6

   Pour in the heavy cream and stir to combine. Add the drained chopped clams and Worcestershire sauce. Simmer gently over low heat for 5 minutes — do not let the chowder boil at this stage, as boiling can toughen the clams and cause the cream to break.

7. 7

   Remove and discard the bay leaves. Taste the chowder and adjust seasoning with kosher salt and additional black pepper as needed. If the chowder is thicker than desired, stir in a splash of additional clam juice or broth.

8. 8

   Ladle the chowder into warm bowls, then top each serving with the reserved crispy bacon pieces and a sprinkle of fresh parsley. Serve immediately with oyster crackers on the side.