New England Clam Chowder

Ingredients

• 48 oz clams
• 2 large potatoes
• 1 medium onion
• 2 stalks celery
• 2 cups heavy cream
• 6 slices bacon
• 1 teaspoon thyme
• 1 leaf bay leaf
• 4 cups chicken broth
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons butter
• 1 cup flour

Instructions

1. 1

   In a large pot, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove bacon and set aside, leaving the drippings in the pot.

2. 2

   Add the diced onion, celery, and a pinch of salt to the pot. Sauté for about 5 minutes until the vegetables are softened.

3. 3

   Stir in the flour and cook for 2 minutes, stirring constantly to create a roux.

4. 4

   Slowly add the chicken broth while stirring to avoid lumps. Bring to a simmer.

5. 5

   Add the diced potatoes, bay leaf, thyme, black pepper, and additional salt to the pot. Simmer for 15-20 minutes, or until the potatoes are tender.

6. 6

   While the potatoes are cooking, prepare the clams. If using fresh clams, steam them until they open, about 5-7 minutes. If using canned clams, drain and set aside.

7. 7

   Once the potatoes are tender, remove the bay leaf and add the heavy cream and clams to the pot. Stir well and simmer for an additional 5 minutes to heat through.

8. 8

   Taste and adjust seasoning with more salt and pepper if necessary. Serve hot, garnished with crumbled bacon.