New England Clam Chowder

I asked ChatGPT: Do you have a recipe for new England clam chowder?

Absolutely! Here’s a classic New England Clam Chowder recipe — creamy, rich, and loaded with clams and potatoes, just like the kind you’d get on the East Coast 🍲

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🦪 New England Clam Chowder

Ingredients

For about 4–6 servings:

• 4 slices bacon, diced
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced (Yukon Gold or russet work best)
• 1 cup bottled clam juice (or reserved from canned clams)
• 1 ½ cups water (or seafood stock)
• 1 bay leaf
• 1 tsp thyme (fresh or ½ tsp dried)
• 2 (6.5 oz / 184 g) cans chopped clams, undrained
• 2 cups half-and-half or heavy cream
• 2 tbsp all-purpose flour
• Salt and freshly ground black pepper, to taste
• Optional: chopped parsley or chives for garnish
• Optional: Oyster crackers or crusty bread, for serving

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Instructions

1. Cook the bacon:
   In a large heavy pot or Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside. Leave about 2 tbsp of bacon fat in the pot.

2. Sauté vegetables:
   Add butter, onions, and celery. Cook for 5 minutes, until softened. Add garlic and cook 1 minute more.

3. Add potatoes and seasonings:
   Stir in diced potatoes, bay leaf, and thyme. Pour in clam juice and water (or seafood stock). Bring to a boil, then reduce heat and simmer until potatoes are tender — about 10–12 minutes.

4. Thicken the base:
   In a small bowl, whisk flour into the cream or half-and-half until smooth. Slowly pour this into the chowder, stirring constantly. Simmer another 5 minutes until thickened slightly.

5. Add clams:
   Stir in the clams with their juice. Heat through gently for about 3–5 minutes — don’t boil, or the clams can get tough.

6. Season and serve:
   Remove bay leaf. Taste and season with salt and pepper. Top with crispy bacon and sprinkle with parsley or chives.

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🫕 Tips & Variations

• Thicker chowder: Mash a few potatoes right in the pot or add a touch more flour.
• Lighter version: Use milk instead of cream and skip the bacon.
• Fresh clams: Use about 2 lbs fresh clams in the shell, steamed and chopped. Use their strained cooking liquid instead of bottled clam juice.

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