New England Clam Chowder

Ingredients

• • 4 cans (6.5 oz each) chopped clams, juice reserved
• • 6 slices bacon, chopped
• • 2 tablespoons butter
• • 1 large onion, diced
• • 2 stalks celery, diced
• • 3 large potatoes, peeled and cubed
• • 2 cups clam juice (from cans + bottled if needed)
• • 2 cups heavy cream
• • 1 cup whole milk
• • 3 tablespoons all-purpose flour
• • 2 bay leaves
• • 1/2 teaspoon dried thyme
• • Fresh parsley and oyster crackers for serving
• • Salt and pepper to taste

Instructions

1. Step 1: In a large pot, cook chopped bacon until crispy. Remove bacon and set aside, leaving the fat in the pot.
2. Step 2: Add butter, onion, and celery. Cook until softened, about 5 minutes.
3. Step 3: Sprinkle flour over the vegetables and stir for 1 minute.
4. Step 4: Pour in reserved clam juice. Add potatoes, bay leaves, and thyme. Bring to a boil, then simmer for 15 minutes until potatoes are tender.
5. Step 5: Pour in heavy cream and milk. Add the chopped clams. Simmer gently for 5 minutes — do not boil.
6. Step 6: Remove bay leaves. Season with salt and pepper.
7. Step 7: Ladle into bowls and top with crispy bacon bits, fresh parsley, and oyster crackers.