New England clam chowder

Method

1. 1

   Step 1

   Cook the bacon (opens in a new tab) in a heavy pot over medium heat until the fat renders and it is lightly crisp. Add the butter (opens in a new tab), onion (opens in a new tab) and celery (opens in a new tab) and cook until soft.

   • 10 min
   • medium heat
   • Dutch oven / casserole pot (opens in a new tab)

   

2. 2

   Step 2

   Sprinkle in the flour and stir for a minute, then gradually stir in the clam (opens in a new tab) juice or stock.

   • 3 min
   • medium heat
3. 3

   Step 3

   Add the potatoes (opens in a new tab), thyme (opens in a new tab) and bay leaf (opens in a new tab). Simmer gently until the potatoes are just tender.

   • 15 min
   • medium-low heat
4. 4

   Step 4

   Pour in the milk (opens in a new tab) and cream and heat until steaming, without boiling. Add the clams (opens in a new tab) and cook 2–3 minutes until just heated through.

   • 5 min
   • low heat

   Food safety: If steaming live clams, discard any that are open before cooking or stay shut after cooking.

5. 5

   Step 5

   Remove the herbs, season with salt and pepper (opens in a new tab) and serve with chives (opens in a new tab).

   • 2 min