New England Clam Chowder

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 cans (6.5 oz each) chopped clams in juice
• 3 slices bacon
• 1 medium yellow onion
• 2 stalks celery
• 2 cups diced russet potatoes
• 2 cups whole milk
• 1 cup heavy cream
• 3 tbsp butter
• 3 tbsp all-purpose flour
• salt and black pepper

Directions

1. Cook bacon in a large pot over medium heat until crispy, then remove and crumble it, leaving the drippings in the pot.
2. Add butter to the pot, then sauté diced onion and celery until softened, about 4 minutes.
3. Sprinkle in flour and stir constantly for 1 minute to form a paste, then slowly pour in the clam juice from the cans while stirring.
4. Add diced potatoes and enough water to just cover them, then simmer for 12 minutes until potatoes are tender.
5. Stir in milk, heavy cream, and chopped clams, then heat gently over low heat for 5 minutes without boiling.
6. Season with salt and pepper, ladle into bowls, and top with the reserved crumbled bacon.

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