Daily Recipe: Extra-Buttery New England Clam Chowder

Turn up the flavor with lots of butter—this chowder is creamy, decadent, and perfect for a cozy evening.

Ingredients (Serves 4–6):

• 6 slices bacon, diced
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter (plus extra for finishing)
• 3 tablespoons all-purpose flour
• 3 cups clam juice (from canned clams or fresh)
• 2 cups diced potatoes (about 2 medium)
• 2 cups half-and-half or heavy cream
• 2 (6.5 oz) cans chopped clams, drained (reserve juice)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Oyster crackers or crusty bread, for serving

Instructions:

1. In a large pot, cook the bacon over medium heat until crisp. Remove and set aside, leaving the drippings in the pot.
2. Add the butter to the pot and melt over medium heat. Sauté onion, celery, and garlic in the butter until softened, about 5 minutes.
3. Sprinkle the flour over the vegetables, stirring constantly for 2–3 minutes to cook out the raw flavor.
4. Slowly whisk in the clam juice and reserved clam liquid, then add the diced potatoes. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
5. Reduce heat to low and stir in the half-and-half or cream along with an extra 2 tablespoons of butter for added richness.
6. Add the clams and heat gently—do not boil. Season with salt and pepper to taste.
7. Serve hot, garnished with crispy bacon, chopped parsley, and a small pat of butter on top for maximum indulgence. Pair with oyster crackers or buttered crusty bread for the ultimate experience.

Tip: For an ultra-creamy finish, stir in an additional tablespoon of butter just before serving. This chowder is meant to be rich, decadent, and absolutely buttery.