New England Clam Chowder

• bacon4 ounce
• onion10½ oz
• celery8 oz
• carrot4½ oz
• all-purpose flour1½ oz
• black pepper1 teaspoon
• dried thyme1 teaspoon
• minced clam4 can
• chicken stock1½ cups
• potato2
• heavy cream2 cups
• bay leaf1
• oyster cracker0

Instructions

1. 1

   Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.

2. 2

   Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.

3. 3

   Add onion and sauté until softened and translucent, about 3 to 5 minutes.

4. 4

   Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.

5. 5

   Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf.

6. 6

   Stir to incorporate, then cover and bring to a boil.

7. 7

   Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.

8. 8

   Remove bay leaf and add cream.

9. 9

   Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.

10. 10

    Add in reserved clam meat and cook for an additional 2-4 minutes.

11. 11

    Remove from heat and serve with oyster crackers Enjoy!