New England Style Clam Chowder

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