New England Clam Chowder

Ingredients

• 4 slices bacon, diced
• 1 onion, diced
• 2 celery stalks, diced
• 3 tbsp all-purpose flour
• 3 cups clam juice
• 2 cups diced potatoes
• 3 (6.5 oz) cans chopped clams, juice reserved
• 2 cups heavy cream
• 1 bay leaf
• Salt and black pepper, to taste
• Oyster crackers, for serving

Instructions

1. 1Cook bacon in a large pot until crisp; remove and set aside, leaving fat in the pot.
2. 2Sauté onion and celery in the bacon fat until softened, about 5 minutes.
3. 3Stir in flour and cook 1 minute, then whisk in clam juice until smooth.
4. 4Add potatoes and bay leaf, and simmer 15 minutes until potatoes are tender.
5. 5Stir in clams and their juice and the cream, and heat gently without boiling.
6. 6Season with salt and pepper, and simmer 5 more minutes.
7. 7Discard bay leaf and serve topped with the reserved bacon and oyster crackers.

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