Clam Chowder (New England)

• 30 oz chopped clams in juice
• 6 strips bacon
• 1 whole onion
• 3 stalks celery
• 3 cloves garlic
• 3 tbsp all-purpose flour
• 8 oz clam juice
• 1 ½ lb Yukon Gold potatoes
• 2 cups heavy cream
• 4 sprigs fresh thyme
• 1 whole bay leaf
• 2 tbsp chives

How to Make It

1. 1

   Cook bacon in a large pot until crispy. Remove bacon, leave fat in pot.

2. 2

   Sauté onion and celery in bacon fat until softened, about 5 minutes.

3. 3

   Add garlic and flour, stir 1 minute to cook out raw flour taste.

4. 4

   Add clam juice, diced potatoes, thyme, and bay leaf. Simmer 15 minutes until potatoes are just tender.

5. 5

   Add heavy cream, chopped clams (and their liquid), and simmer 5 minutes — do not boil after adding clams or they toughen.

6. 6

   Season with salt, white pepper, and a splash of hot sauce.

7. 7

   Serve topped with crumbled bacon, oyster crackers, and fresh chives.