New England Clam Chowder

Ingredients

• •4 slices bacon, diced
• •1 onion, diced
• •2 celery stalks, diced
• •2 tbsp flour
• •3 potatoes, cubed
• •2 cans chopped clams with juice
• •1 cup water (or clam juice)
• •1 tsp fresh thyme (or 1/2 tsp dried)
• •1 bay leaf
• •1 cup heavy cream
• •2 cups milk
• •Salt and pepper to taste

Steps

1. 1.Cook the bacon in a large pot until crisp, then remove and set aside.
2. 2.Sauté the onion and celery in the bacon fat until softened, about 8 minutes, then sprinkle in the flour and stir constantly for 1 minute.
3. 3.Slowly stir in the clam juice from the cans and the water, a little at a time, whisking until smooth, then add the potatoes, thyme, and bay leaf.
4. 4.Simmer for 20 minutes until the potatoes are tender.
5. 5.Discard the bay leaf, then stir in the clams, cream, and milk, warming through gently without letting it boil - boiling once the dairy is in will break the chowder.
6. 6.Season with salt and pepper and serve topped with the crispy bacon.