Classic Clam Chowder

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Finely chop bacon. Heat a medium pot over medium-high heat, add butter, and once butter is melted, add bacon. Cook, stirring now and again until bacon renders its fat. Adjust heat so butter doesn't brown.

3. Step 3

   Meanwhile, finely chop celery and onion. Add to bacon and season with salt. Cook, stirring once in a while, until vegetables are soft, about 3 minutes.

4. Step 4

   Peel and chop potatoes. Once vegetables are soft, sprinkle with flour. Cook, stirring until flour smells a bit like pie crust—that will let you know that it is cooked and also help prevent chowder from having a raw flour flavor—about 2 minutes.

5. Step 5

   Add potatoes, broth, and milk. Bring to a simmer and cook until potatoes are very tender, 10 to 15 minutes.

6. Step 6

   Either shuck raw clams or heat a large pot over high heat. Add 1/4 to 1/2 cup water to pot. It should sizzle immediately. Add clams, cover, and cook until all clams are open—3 to 5 minutes.

7. Step 7

   Lift clams out of pot. Use a fork or small tongs to pull clams out of their shells. Discard shells. Strain clam cooking liquid through several layers of cheesecloth or a clean kitchen towel to make sure any grit is left behind. Add strained cooking liquid to chowder.

8. Step 8

   Once potatoes are tender, add clams and simmer until clams are cooked through, about 5 minutes for raw shucked clams and just 1 to 2 minutes for the steamed-opened clams.

9. Step 9

   Taste chowder and add more salt to taste. Serve hot, topped with pepper, if you like.