New England Clam Chowder with Oyster Crackers and a Simple Green Salad

Steps

Every amount is written into the step where you use it.

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New England Clam Chowder

1. Peel and cut 1¼ pounds Yukon Gold potatoes into ½-inch cubes, finely dice the yellow onion and 2 celery stalks, and mince 2 garlic cloves. 10 min
2. Drain the four 10-oz cans of chopped clams, reserving all the juice in a bowl alongside the 8 oz bottle of clam juice. 3 min
3. Cook the 4 oz bacon lardons in a large Dutch oven over medium heat, stirring occasionally, for 6–7 minutes until the fat renders and the bacon is crisp, then transfer to a paper-towel-lined plate, leaving the drippings in the pot. 7 min
4. Timing-sensitive step. Add 2 tablespoons unsalted butter to the drippings, then sauté the onion and celery over medium heat for 5 minutes until softened, then add the minced garlic and cook 1 minute more. 6 min
5. Timing-sensitive step. Sprinkle 3 tablespoons all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
6. Pour in the reserved clam juice (from the cans or fresh liquor) plus the 8 oz bottled clam juice, scraping up any browned bits, then add the potato cubes, ½ teaspoon dried thyme, 1 bay leaf, ¾ teaspoon kosher salt, and ½ teaspoon black pepper; bring to a boil. 5 min
7. Reduce heat to medium-low and simmer uncovered for 15 minutes until the potatoes are completely tender when pierced with a fork. 15 min
8. Timing-sensitive step. Stir in 1 cup heavy cream, ½ cup whole milk, and the clams; simmer gently for 3 minutes until the clams are heated through — do not boil or the clams will toughen. 3 min
9. Remove the bay leaf, taste and adjust seasoning, then ladle into bowls, scatter the reserved crispy bacon over the top, and garnish with 2 tablespoons chopped fresh flat-leaf parsley. 3 min

Oyster Crackersside

1. Divide the 4 oz of oyster crackers into small bowls or ramekins and set one at each place setting to serve alongside the chowder.

Simple Green Saladside

1. Tear 8 oz romaine lettuce hearts into bite-sized pieces and add to a large salad bowl. 3 min
2. Thinly slice ½ English cucumber and halve 6 oz cherry tomatoes, then add both to the bowl with the romaine. 4 min
3. Whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a small bowl until emulsified. 3 min
4. Drizzle the dressing over the salad and toss to coat evenly just before serving. 2 min