Indulge in a comforting bowl of our New England Clam Chowder – a creamy, hearty masterpiece that captures the essence of coastal New England living!
Add the bacon to a Dutch oven. Cook until the fat is rendered and the bacon is crispy, about 10 minutes. Take the bacon out of the pot and put it on a plate lined with a paper towel.
Lower to medium low and add the butter. Let the butter melt and add the chopped celery and chopped onion. Cook until the onions are translucent, about another 10 minutes.
Meanwhile, drain the canned clams, reserving the clam juice in a separate bowl. Once the celery and onions have cooked for a bit, add the flour and stir. Let that cook for 2 minutes.
Add the broth, clam juice, potatoes, heavy cream, and bay leaves.
Cook for about 20 minutes or until the soup has thickened and the potatoes are cooked. Season with salt and pepper to taste. Add the drained clams to the chowder and stir. Crumble the cooked bacon on top and serve immediately.