New England Clam Chowder

Ingredients

• 3 cans (6.5 oz each) chopped clams, juice reserved
• 4 slices bacon, chopped
• 1 small onion, diced
• 2 stalks celery, diced
• 2 medium potatoes, peeled and diced
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. 1In a large pot, cook the bacon over medium heat until crisp, then remove and set aside, leaving the drippings in the pot.
2. 2Add the onion and celery and cook for 4 to 5 minutes until softened.
3. 3Sprinkle in the flour and stir for 1 minute, then gradually whisk in the reserved clam juice to avoid lumps.
4. 4Add the potatoes, bay leaf, and thyme, bring to a simmer, and cook for 12 to 15 minutes until the potatoes are fork-tender.
5. 5Stir in the milk and cream and warm gently, then add the clams and simmer for 4 to 5 minutes, just until heated through; avoid boiling hard so the chowder does not curdle.
6. 6Season with salt and pepper, discard the bay leaf, and serve topped with the reserved bacon and parsley.

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