---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=lECjl1EIEiI
hero: https://bsteph.imgix.net/new-england-clam-chowder.jpg
tags: [seafood, soup]
draft: true
---

# New England Clam Chowder

1. Dice veggies.
2. Drain off and reserve the (500 g)[bottled clam juice] from (180 g cans)[minced clams].
3. This will result in approximately 300 g of clam juice and 325 g minced clams.
4. In a large heavy-bottomed pot over medium-low heat, add (27 g)[olive oil].
5. Add (150 g)[thick cut bacon] (small diced) and render bacon for 5-7 minutes without browning.
6. Add (50 g)[unsalted butter], (250 g)[white onion] (diced), (200 g)[celery] (diced), (20 g)[garlic] (pressed/minced), & (200 g)[fennel] (diced), and a strong pinch of [salt].
7. Sweat over medium heat for 10 minutes.
8. When veggies have softened add (100 g)[dry white wine] to deglaze, scraping up any fond.
9. Add the canned clam juice, bottled clam juice, (700 g)[whole milk], (2-3)[bay leaves], a strong pinch of salt, [cornstarch slurry] and (1200 g)[russet potatoes] (diced into 1/2” cubes).
10. Lower heat to medium-low, cover, and simmer.