Name: New England Clam Chowder
Yield: Servings
Ingredients: 8 pounds cherrystone clams, scrubbed; 1 tbsp unsalted butter; 8 ounces bacon, cut into 1/2-inch pieces; 2 celery stalks, minced; 1 large onion, minced; 1 garlic clove, minced; 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces; 1 tablespoon chopped fresh thyme; 1 bay leaf; 2 tablespoons cornstarch; 2 cups heavy cream; Kosher salt, freshly ground pepper; Chopped fresh chives; Oyster crackers or Vermont Common Crackers

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Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.Chris Court

Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.

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