New England Clam Chowder

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cans (6.5 ounces each) chopped clams, juices reserved
• Bottled clam juice as needed to make 3 cups total with reserved juices
• 1 pound Yukon Gold potatoes, diced into ½-inch pieces
• 1 bay leaf
• ½ teaspoon dried thyme
• 1 cup whole milk
• 1 cup heavy cream
• Black pepper and salt to taste
• Oyster crackers, for serving

Directions

1. Cook bacon in a heavy pot over medium heat for 6–8 minutes until crisp; remove to a plate, leaving 2 tablespoons fat.
2. Add onion and celery; cook 6 minutes. Add butter, then flour, and stir for 1 minute.
3. Slowly whisk in the 3 cups clam liquid. Add potatoes, bay leaf and thyme. Simmer gently for 15–20 minutes, until potatoes are tender.
4. Stir in clams, milk and cream. Heat gently for 5 minutes without boiling. Remove bay leaf and season after tasting.
5. Serve topped with bacon and oyster crackers.