New England Style Clam Chowder
By Gato Azul

Details
servings 2
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
If you are using fresh clams: in a large pot, place the cleaned clams on a bed of chopped onions or leeks and a little water, put the lid on the pot and heat on maximum heat. The clams are ready when they open. Reserve the cooking liquid.
Step 2
In a large, deep frying pan, cook the thinly sliced bacon in 1 tablespoon of olive oil until almost crisp.
Step 3
Add the onion and fry until browned and translucent.
Step 4
Add the diced potatoes, clam juice, bay leaves, celery leaves or parsley and bring to a boil. Boil until the potatoes are tender. Add more liquid during cooking if necessary, but at the end, let the liquid reduce to almost nothing so it is very concentrated.
Step 5
Add the milk and cream, thyme, and clams. Reheat and adjust the seasoning with sea salt and freshly ground black pepper.
Step 6
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