If you’re craving clam chowder, try this classic New England clam chowder. It’s creamy, but not heavy, with delicate potatoes and just the right amount of briny clam flavor. Don’t forget the oyster crackers!
Ingredients:
4 ounces (3 to 4 slices) thick-cut bacon, cut into 1/4-inch pieces
1 large yellow onion, diced
2 stalks celery, diced
2 (8-ounce) bottles clam juice
1 cup water
1/2 teaspoon salt, plus more to taste
2 russet potatoes (about 1 pound) peeled and cut into 1/2-inch cubes
1 pound (about 2 cups) frozen chopped clam meat, defrosted overnight in the refrigerator
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