- In a large saucepan, brown the bacon in the oil until crisp. Remove the bacon with a slotted spoon. Set aside on paper towel.
- In the same saucepan, soften the onion and garlic in the bacon fat until the onion is translucent. Season with salt and pepper. Sprinkle in the flour and cook for 1 minute, stirring constantly. Add the clam juice and bring to a boil, stirring constantly.
- Add the water and potatoes and bring to boil. Simmer for about 20 minutes or until the potatoes are tender. Add the clams and cream and simmer for 2 to 3 minutes. Adjust the seasoning. Garnish with bacon and serve with toasted bread.
Traditionally thickened with salted crackers, we rather use flour in our New England clam chowder.
Unlike the Manhattan chowder, New England chowder doesn’t include tomatoes. In the 30's, tomatoes were even declared prohibited in chowders in the state of Maine. However, it often includes corn and/or herbs.