New England Clam Chowder

Method

1. 1

   Step 1

   Drain the canned clams through a fine-mesh sieve set over a measuring jug, reserving both the clams and their liquid. Measure 1 cup (240 ml) of the reserved liquid, topping it up with water if necessary; refrigerate the drained clams while you prepare the chowder.

2. 2

   Step 2

   Put the bacon in a cold 5-quart (4.7-liter) heavy-bottomed Dutch oven or saucepan and set over medium heat. Cook for 8–10 minutes, stirring occasionally, until the fat has rendered and the bacon is crisp and golden. Transfer the bacon to a paper towel-lined plate, leaving 2 tbsp of rendered fat in the pot.

3. 3

   Step 3

   Add the onion and celery to the bacon fat and reduce the heat to medium-low. Cook for 6–8 minutes, stirring frequently, until softened and translucent but not browned.

4. 4

   Step 4

   Sprinkle the flour over the vegetables and cook for 2 minutes, stirring continuously to coat them and remove the raw flour taste. Gradually stir in the bottled clam juice, followed by the measured reserved clam liquid, scraping the bottom of the pot and stirring until no flour lumps remain.

5. 5

   Step 5

   Add the potatoes, bay leaf and thyme, then increase the heat to medium and bring to a gentle simmer. Reduce the heat to low and simmer partially covered for 15–18 minutes, stirring every few minutes, until the potatoes yield easily when pierced with a fork.

6. 6

   Step 6

   Mash a few potato cubes against the side of the pot with a wooden spoon, then stir them back into the broth to thicken it slightly. Remove and discard the bay leaf; the broth should lightly coat the spoon rather than form a stiff paste.

7. 7

   Step 7

   Stir in the drained clams, half-and-half / single cream and half the cooked bacon. Heat over low heat for 4–5 minutes, stirring gently, until steaming throughout and reaching 165°F (74°C); do not boil, which can toughen the clams and cause the dairy to separate.

8. 8

   Step 8

   Stir in the black pepper, then taste before adding any of the salt, as the bacon and clam liquids may provide enough seasoning. Divide among six warmed bowls and scatter over the remaining bacon. Serve immediately with the oyster crackers alongside.