New England Clam Chowder

Ingredients

• 4 cans (6.5 oz) chopped clams, juice reserved
• 6 slices bacon, diced
• 1 large onion, diced
• 3 stalks celery, diced
• 3 medium potatoes, peeled and cubed
• 2 cups clam juice (from cans + bottled)
• 2 cups heavy cream
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 bay leaf
• Fresh thyme and parsley
• Salt and pepper to taste

Instructions

1. 1

   Cook diced bacon in a large pot until crispy. Remove and set aside, leaving the fat in the pot.

2. 2

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

3. 3

   Add butter and flour, stirring to make a roux. Cook for 2 minutes.

4. 4

   Gradually add clam juice while stirring constantly to avoid lumps.

5. 5

   Add potatoes and bay leaf. Simmer until potatoes are tender, about 15 minutes.

6. 6

   Stir in heavy cream and chopped clams. Heat through without boiling, about 5 minutes.

7. 7

   Season with salt and pepper. Serve topped with crispy bacon and fresh parsley.