New England Clam Chowder

Serves 4

Ingredients

• 2 (6.5 oz) cans canned chopped clams in clam juice
• 4 slices thick-cut bacon
• 1 medium yellow onion
• 2 celery stalks
• 2 medium (about 1 lb) russet potatoes
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup chicken broth or clam juice
• 1/2 tsp dried thyme
• 1 bay leaf
• to taste salt
• to taste black pepper
• for serving oyster crackers

Instructions

1. 1Drain the canned clams, reserving all the clam juice (you should have about 1 cup). Set clams and juice aside separately.
2. 2Dice the bacon into small pieces. Peel and finely dice the onion. Dice the celery. Peel the potatoes and cut into 1/2-inch cubes.
3. 3In a large Dutch oven or heavy pot over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
4. 4Add the diced onion and celery to the bacon fat. Cook, stirring occasionally, until softened, about 5 minutes.
5. 5Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to make a roux (do not let it brown).
6. 6Gradually whisk in the reserved clam juice, chicken broth (or extra clam juice), milk, and heavy cream until smooth.
7. 7Add the cubed potatoes, thyme, bay leaf, and half of the cooked bacon. Bring to a gentle simmer.
8. 8Simmer uncovered, stirring occasionally, until the potatoes are tender, about 15-20 minutes. Do not let it boil hard.
9. 9Stir in the reserved clams and heat through for 2-3 minutes. Remove the bay leaf.
10. 10Season with salt and black pepper to taste. If the chowder is too thick, add a splash more milk.
11. 11Ladle into bowls. Top each serving with the remaining bacon crumbles and oyster crackers.
12. 12Serve hot with additional oyster crackers on the side.