Classic and Creamy New England Style Clam Chowder

This classic New England style clam chowder is the perfect comfort food for a chilly evening. It is made with tender clams, smoky bacon, potatoes, onions, and a creamy base. The flavors meld together to create a hearty and satisfying soup. Serve it with crusty bread or oyster crackers for a complete meal.

Ingredients

• 2 pounds fresh clams, scrubbed
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 2 cups potatoes, diced
• 2 cups clam juice
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a large pot, place the clams and enough water to cover them. Bring to a boil and cook for about 5 minutes or until the clams open. Discard any unopened clams. Remove the clams from the shells and chop them. Set aside.
2. In the same pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
3. Add the onion, garlic, and bay leaves to the pot with the bacon grease. Cook until the onion is translucent.
4. Add the potatoes and clam juice to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
5. Stir in the chopped clams and heavy cream. Simmer for another 5 minutes. Season with salt and pepper to taste.
6. Remove the bay leaves and discard. Ladle the chowder into bowls and garnish with the crispy bacon and chopped parsley. Serve hot.

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