---
title: New England Clam Chowder
servings: 6
prep time: 20 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/new-england-clam-chowder
---

Gather @canned clam{2%can}, @potato{450%g}, @all-purpose flour{3%tbsp}, @whole milk{300%ml}, @heavy cream{250%ml}, @bay leaf{2%leaf} and @dried thyme{0.5%tsp}.

Render the diced @bacon{150%g} in a large pot over medium heat until crisp, about 6 minutes. Lift out the bacon and leave the fat behind. ~{6%minutes}

Add the @butter{40%g}, @onion{1} and @celery{2%stalk} to the pot and cook gently until soft but not browned, about 5 minutes. ~{5%minutes}

Sprinkle over the flour and stir for 2 minutes to cook out the raw taste. ~{2%minutes}

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

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

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

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