New England Clam Chowder

Method

1. 1

   Render the diced bacon in a large pot over medium heat until crisp, about 6 minutes. Lift out the bacon and leave the fat behind.

2. 2

   Add the butter, onion and celery to the pot and cook gently until soft but not browned, about 5 minutes.

3. 3

   Sprinkle over the flour and stir for 2 minutes to cook out the raw taste.

   💡 A blond roux thickens the chowder without tasting floury.

4. 4

   Drain the clam juice from the cans into the pot, whisking as you pour, then add the potatoes, bay leaves, thyme and milk.

5. 5

   Simmer gently, uncovered, until the potatoes are tender, 12–15 minutes — never a hard boil, or the dairy will split.

   💡 Chowder should barely shudder; a rolling boil curdles it.

6. 6

   Stir in the clams, cream and most of the bacon, warm through for 3 minutes, and season with salt and plenty of black pepper.

7. 7

   Ladle into bowls and finish with the reserved bacon and oyster crackers if you have them.