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New England Clam Chowder

Print Recipe
Servings: 2 servings
Course: Soup
Ingredients Method

Ingredients
  

  • 1 each Yukon Gold potato diced 1/2"
  • 1 tablespoon bacon, cooked and chopped
  • 1/2 each onion very small dice
  • 1 each bay leaf
  • 4 sprigs thyme de-stemmed
  • 1 each garlic clove smashed
  • 2 tablespoons butter
  • 2 1/2 tablespoons flour
  • 4 ounces clam juice
  • 12 ounces milk
  • 2 ounces chopped clams
  • as needed white pepper
  • 2 ounces milk or cream if needed, for desired consistency
  • as needed coarse salt

Method
 

  1. Melt the butter in a saucepan and warm the cooked, chopped bacon in it. Add the onion, garlic, thyme and bay leaf; sauté until the onion is translucent, about 3 minutes. Stir in the flour and cook for 2 to 3 minutes to make a roux.
  2. Whisk in the clam juice and milk and bring to simmer to let thicken.
  3. Add the potatoes, and clams and simmer for 10 to15 minutes, until potatoes are cooked.
  4. If the chowder is too thick, stir in the additional milk or cream a little at a time until it reaches the desired consistency. If too thin, simmer gently a little longer, stirring frequently.
  5. Remove the bay leaf and season to taste with salt and white pepper.