American 4 servings 30 min 60 min Classic New England Clam Chowder 4ouncesalt pork or baconfinely diced 3tablespoonunsalted butter 1yellow onionfinely diced 2celeryfinely diced 1/4cupall-purpose flour 2-2.5cupclam juicebottled or reserved from fresh steaming 19.5ouncecanned chopped clams3 6.5 oz cans; strained with liquid reserved (or 2 lbs fresh quahogs/cherrystones) 1 1/2poundRusset potatoespeeled and cubed into 1/2-inch pieces 1cupheavy cream 1cupwhole milk 1bay leaffresh or dried 1Kosher saltto taste 1freshly cracked black pepperto taste 1fresh thyme sprigsto taste 1oyster crackersfor serving Place a heavy Dutch oven over medium-low heat. Add the diced salt pork or bacon and cook until the fat renders and the pieces are crisp (about 6–8 minutes). Remove half of the crisp bacon with a slotted spoon to save for garnish, leaving the rendered fat in the pot. Melt 2 tablespoons of butter into the rendered fat over medium heat. Add the diced onion and celery. Cook until soft and translucent, about 5 minutes (do not brown). Sprinkle 1/4 cup of flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste. Gradually whisk in the reserved clam juice (from the canned clams plus bottled clam juice to total 2 cups). Stir constantly to prevent lumps. Add the diced potatoes and bay leaf. Bring to a simmer, reduce heat to low, cover, and cook for 12–15 minutes until the potatoes are fork-tender. Reduce heat to low. Remove the bay leaf. Stir in the milk, heavy cream, and chopped clams. Gently warm the soup for 5 minutes until heated through—do not let it boil after adding the clams and dairy, or the clams will turn rubbery. Season with kosher salt, plenty of cracked black pepper, and fresh thyme leaves. Ladle into warm bowls, top with reserved crispy bacon, and serve hot alongside traditional oyster crackers.