Classic Creamy New England Clam Chowder

Ingredients

Before you start

• •
  Dice bacon or salt pork into 1/2-inch pieces
• •
  Roughly dice onion into 1/2-inch pieces
• •
  Remove thyme leaves from stems and discard stems
• •
  Roughly chop potatoes into 1/2-inch cubes
• •
  Measure out flour, butter, clam broth, and cream

Instructions

1. 1.
   Steam clams to make the clam broth, reserving both the broth and clam meat
2. 2.
   In a large pot over medium heat, render the diced bacon or salt pork until fat is released and pieces are lightly crispy
3. 3.
   Add butter to the pot with the bacon fat
4. 4.
   Add the diced onion and cook until softened and translucent
5. 5.
   Add thyme leaves and bay leaf and stir to combine
6. 6.
   Sprinkle flour over the fat and onion mixture and stir to form a roux, cooking for 1 to 2 minutes▶2:00
7. 7.
   Gradually whisk in the clam broth, scraping up any browned bits from the bottom of the pot
8. 8.
   Add the chopped potatoes and simmer until tender
9. 9.
   Stir in the heavy cream or half-and-half and heat through without boiling
10. 10.
    Add the reserved clam meat and heat gently until warmed through
11. 11.
    Remove bay leaf and adjust seasoning to taste
12. 12.
    Serve garnished with optional toppings such as salt pork cracklings, fresh chives, fresh parsley, and freshly ground black pepper