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New England Clam Chowder

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Serves 6


4 slices raw smoked bacon, diced
3 tablespoons butter
2 cups finely chopped yellow onions
1 cup finely chopped celery
1 1/2 teaspoons minced garlic
1/2 teaspoon dried thyme leaves
2 bay leaves
1/4 cup minced fresh parsley leaves
3 tablespoons flour
2 bottles clam juice, or equivalent amount seafood or fish stock
3 cups 1/2-inch diced potatoes
1 cup heavy cream
1 cup milk
Salt, to taste
Pepper, to taste
2 cans minced clams, (5 oz.)with juice reserved


  1. In a large soup pot or Dutch oven, brown bacon until crisp; drain on paper towels, reserving 1 tablespoon bacon drippings in pan. Add butter, onions, celery, garlic, thyme, and bay leaves.
  2. Saute until translucent, about 10 minutes. Sprinkle with seasoned salt and freshly ground pepper. Stir in flour and cook about 1 minute.
  3. Add the clam juice and potatoes, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. Remove from the heat.
  4. Stir in heavy cream, milk, reserved cooked bacon, and clams with their juices and heat through, about 5 minutes more. Season, to taste, with seasoned salt and pepper.
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