New England Clam Chowder Recipe | James Beard Foundation

Ingredients

• 1/2 pound bacon, diced
• 1 1/2 heads medium onions, diced
• 3 stalks celerys, diced
• 3 tablespoons all-purpose flour
• 2 1/2 cups fresh or bottled clam juice
• 1/2 cup plus 2 tablespoons evaporated milk
• 1 1/2 cups heavy cream
• 2 heads Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 1 tablespoon chopped fresh thyme, stems removed
• 1 bay leaf
• Pinch cayenne pepper
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 40 littleneck clams or 25 oysters, shucked and chopped
• Salt
• freshly ground pepper