Growing up in New England, I was never in short supply of clam chowder. Perfect for a cold winter's day, this soup is hearty enough to be the main dish or to serve as a side. There's nothing like that rich, creamy, comforting feeling you get from a good clam chowder.
This recipe takes all the necessary steps to making a delectable New England-style clam chowder, full of potatoes and clams. Taking the time to cook the bacon and make a roux using the rendered fat makes all the difference in this recipe. Cooking the roux properly and allowing the milk to simmer is what gives clam chowder that luscious creamy consistency. In just a little over four hours, you'll have the soul-warming chowder I grew up eating and still love cooking today.