New England Clam Chowder

Ingredients

• 4 slices bacon, chopped
• 1 onion, diced
• 2 celery stalks, diced
• 3 tbsp flour
• 2 cups bottled clam juice
• 3 potatoes, diced
• 3 cans (6.5 oz each) chopped clams, juice reserved
• 2 cups half-and-half
• 1 bay leaf
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Oyster crackers, for serving

Instructions

1. 1Cook the bacon in a large pot over medium heat until crisp, then remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. 2Add the onion and celery to the drippings and cook for 5 minutes until softened.
3. 3Sprinkle in the flour and stir constantly for 1 minute to form a light roux.
4. 4Slowly whisk in the clam juice and the reserved juice from the canned clams, along with the potatoes, bay leaf, and thyme.
5. 5Bring to a simmer and cook for 15 to 18 minutes, until the potatoes are tender, stirring occasionally so the bottom does not scorch.
6. 6Stir in the clams and half-and-half and warm gently over low heat for 5 minutes, being careful not to let it boil or the clams will toughen.
7. 7Remove the bay leaf, season with salt and pepper to taste, and serve hot with oyster crackers and the reserved bacon on top.

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