Classic Boston clam chowder combines fresh clams with creamy broth, tender potatoes, and savory bacon for a rich, comforting soup. This authentic recipe serves 6-8 people and takes about 45 minutes to prepare.

Kitchen Tools Needed:

• Large skillet
• Measuring cups and spoons
• Whisk
• Spatula
• Sharp knife

Essential Ingredients:

• 1 tablespoon olive oil
• 4 slices pancetta or bacon, diced
• 1 cup each chopped celery and onion
• 2 cloves minced garlic
• 4 medium Yukon Gold potatoes, diced
• 2 cups canned clams with juice reserved
• 1 cup half and half
• 1/2 cup heavy cream
• 2 tablespoons each: flour and white wine
• Seasonings: bay leaves, fresh herbs, lemon juice

Instructions:

1. Brown diced pancetta in olive oil over medium heat
2. Add celery, onion, and garlic; sauté 1.5 minutes
3. Add potatoes and bay leaves
4. Sprinkle flour to create roux
5. Pour in reserved clam juice
6. Add herbs, seasonings, and lemon juice
7. Simmer until potatoes are tender
8. Stir in half-and-half and cream (don't boil)
9. Add wine-flour slurry to thicken
10. Fold in clams and heat through

Pro Tips:

• For gluten-free version, use rice flour or cornstarch
• Add clams last to prevent overcooking
• Use low-sodium seasonings if desired

Serve hot with crusty bread or oyster crackers.

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