Clam Chowder (New England Style)

Ingredients

• 4 slices bacon, chopped
• 1 onion, diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 2 cans (6.5 oz each) chopped clams, juice reserved
• 1 cup bottled clam juice (plus reserved juice)
• 2 large russet potatoes, peeled and cubed
• 1 cup heavy cream
• 1/2 tsp dried thyme

Instructions

1. 1

   In a Dutch oven or large pot, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon; keep fat in the pot.

2. 2

   Add onion and celery to the bacon fat. Sauté for 5-7 minutes until tender.

3. 3

   Stir in flour and thyme; cook for 1 minute to remove raw flour taste.

4. 4

   Gradually whisk in bottled clam juice and the juice reserved from the canned clams. Bring to a simmer.

5. 5

   Add the diced potatoes. Cover and simmer for 15-20 minutes until potatoes are tender.

6. 6

   Stir in the heavy cream and chopped clams. Heat through gently—do not boil vigorously or the cream may curdle.

7. 7

   Season with salt and pepper to taste. Mix in the crispy bacon right before serving.