Name: New England Clam Chowder
Cook time: 1 1/4 hours
Total time: 1 1/4 hours
Yield: Makes 8 to 10 servings
Ingredients: 8 pounds cherrystone clams, scrubbed; 1 tablespoon unsalted butter; 8 ounces bacon, cut into 1/2" pieces; 2 celery stalks, minced; 1 large onion, minced; 1 garlic clove, minced; 2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2" pieces; 1 tablespoon chopped fresh thyme; 1 bay leaf; 2 tablespoons cornstarch; 2 cups heavy cream; Kosher salt, freshly ground pepper; 1 freshly ground pepper; Chopped fresh chives; Oyster crackers or Vermont Common Crackers

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New England Clam Chowder

If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.

Recipe notes

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