Smoky Bacon New England Clam Chowder

⏱ 45 min · Serves 4

Thick, creamy and flecked with smoky bacon, this is the clam chowder you want on a cold evening. Canned clams keep it weeknight-friendly, while a splash of their briny juice does the heavy lifting on flavour. Serve with crackers or crusty bread for dunking.

Per serving: 655 kcal · 26.0g protein · 45.0g carbs · 42.0g fat

Ingredients

• 4 rashers smoked streaky bacon, chopped
• 1 tbsp butter
• 1 large onion, finely diced
• 2 celery sticks, finely diced
• 2 garlic cloves, minced
• 3 tbsp plain flour
• 2 x 280g cans chopped clams, juice reserved
• 500ml fish or chicken stock
• 600g floury potatoes (Maris Piper or Russet), peeled and cut into 1.5cm cubes
• 1 bay leaf
• 1 tsp dried thyme
• 250ml double cream
• 150ml whole milk
• 1 tsp Worcestershire sauce
• Salt and plenty of black pepper
• 2 tbsp chopped fresh parsley
• Oyster crackers or crusty bread, to serve

Method

1. Fry the bacon in a large heavy pot over medium heat until crisp, 6-8 minutes. Lift out with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the butter, onion and celery and cook gently for 6 minutes until soft but not browned. Stir in the garlic for 1 minute.
3. Sprinkle over the flour and stir for 2 minutes to cook out the raw taste.
4. Gradually whisk in the reserved clam juice and the stock until smooth.
5. Add the potatoes, bay leaf and thyme. Bring to a simmer and cook, uncovered, for 15-18 minutes until the potatoes are tender.
6. Mash a few potato cubes against the side of the pot with a spoon to thicken the chowder naturally.
7. Lower the heat, then stir in the cream, milk, Worcestershire sauce and the clams. Warm through for 3-4 minutes without boiling, so the clams stay tender.
8. Fish out the bay leaf. Season well with salt and lots of black pepper.
9. Ladle into bowls and top with the crisp bacon and parsley. Serve with crackers or bread.