No-Cream New England Clam Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, cook bacon until crispy. Remove and set aside.
• STEP 2.In the same pot, sauté onions and garlic until softened.
• STEP 3.Add flour and cook for a minute to make a roux.
• STEP 4.Gradually whisk in milk and chicken broth until smooth.
• STEP 5.Add potatoes, thyme, bay leaves, and bring to a simmer.
• STEP 6.Cook until the potatoes are tender.
• STEP 7.Stir in clams and cook for a few more minutes.
• STEP 8.Season with salt, pepper, and chopped parsley.
• STEP 9.Serve hot with crispy bacon on top and crusty bread on the side.

Cooking Tips

• For a thicker chowder, mash some of the cooked potatoes with a fork.
• If fresh clams are not available, canned clams can be used as a substitute.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.