American Classics
American Classics
Members recipe
New England Clam Chowder
A creamy, bacon-laced chowder loaded with tender potatoes and briny clams. Finished with a swirl of cream and fresh parsley.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Render the bacon in a heavy pot until crisp, then saute the onion and celery in the fat for 5 minutes.
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Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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