New England Clam Chowder

Ingredients

• 4 slices thick-cut bacon, diced
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cup s clam juice
• 2 cup s whole milk
• 1 cup heavy cream
• 3 medium Yukon Gold potatoes, peeled and cubed
• 2 cans (6.5 oz each) chopped clams, drained (reserve liquid)
• 2 bay leaves
• 1 tsp dried thyme
• salt and white pepper to taste
• oyster crackers, for serving
• fresh chives, for garnish

Steps

1. 1

   Cook bacon in a large pot over medium heat until crispy. Remove bacon, leaving the drippings.

2. 2

   Sauté onion and celery in the bacon fat until softened, about 5 minutes. Add garlic, cook 1 minute.

3. 3

   Sprinkle flour over the vegetables and stir for 2 minutes to make a roux.

4. 4

   Gradually whisk in clam juice and reserved clam liquid. Add milk and bring to a simmer.

5. 5

   Add potatoes, bay leaves, and thyme. Simmer for 15-20 minutes until potatoes are tender.

6. 6

   Stir in heavy cream, clams, and crispy bacon. Heat through for 5 minutes. Do not boil.

7. 7

   Remove bay leaves and season with salt and white pepper.

8. 8

   Serve topped with chives and oyster crackers.