New England Clam Chowder

• 6 slice bacon (chopped)
• 1 onion (diced)
• 3 celery (stalks, diced)
• 3 clove garlic (minced)
• 3 tbsp all-purpose flour
• 2 cup clam juice
• 3 cup canned chopped clams (with liquid)
• 3 Yukon Gold potatoes (peeled and diced)
• 1 ½ cup heavy cream
• ½ tsp thyme (dried)
• 1 tsp salt and pepper (to taste)
• 1 cup oyster crackers (for serving)

How to Make It

1. 1

   Cook bacon in a large pot over medium heat until crispy. Remove with slotted spoon, leaving fat in pot.

2. 2

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

3. 3

   Whisk in flour and cook 2 minutes. Add clam juice and clam liquid, scraping up any bits.

4. 4

   Add potatoes and thyme. Simmer 15 minutes until potatoes are tender.

5. 5

   Stir in clams and cream. Heat gently — do not boil. Season with salt and pepper.

6. 6

   Ladle into bowls and top with reserved bacon. Serve with oyster crackers.