New England Clam Chowder
Created by Chef Matt Karp • Plates• Course: Appetizers & Soups • Season(s): Summer, Fall, Winter
Ingredients
- 7 clams, little necks, top necks, or small cherrystone
- 4 slices thick bacon, cut into ¼” strips
- 1 onion, diced
- 2 tablespoons flour
- 3 medium boiling potatoes, medium dice
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 cup heavy cream
- 2 tablespoons fresh parsley, minced
- Salt and pepper
- 3 cups water