New England Clam Chowder

Ingredients

• 4 lb littleneck clams, scrubbed
• 4 oz thick-cut bacon, diced
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 tbsp all-purpose flour
• 1½ lb Yukon Gold potatoes, peeled and diced
• 2 cups bottled clam juice
• 1½ cups heavy cream
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• Oyster crackers, for serving

Method

1. Put the clams in a large pot with 2 cups of water, cover and steam over high heat until they open, 6 to 8 minutes. Throw away any that stay shut.
2. Pull the clams from their shells and chop them. Strain the cooking liquid through a paper towel to catch any grit and save it.
3. In a clean pot, cook the bacon until crisp, then add the butter, onion and celery and cook until soft, about 6 minutes.
4. Stir in the flour for 1 minute, then add the strained clam liquid, bottled clam juice, potatoes, thyme and bay leaf. Simmer until the potatoes are tender, about 15 minutes.
5. Stir in the cream and chopped clams and heat gently until steaming and the clams are back to 145°F; don't let it boil.
6. Pick out the herb stems, season with salt and pepper and serve with oyster crackers.

Notes