Boston Clam Chowder

A classic New England soup recipe with plenty of clams, potatoes, and bacon.

Ingredients

• 2 slices bacon, cooked & crumbled
• 1 cup chopped onion
• 1 cup chopped celery
• ¼ cup all-purpose flour
• 2 cups clam juice
• 2 (6oz) cans diced clams, drained with juice reserved
• 2 (6oz) cans whole clams, drained with juice reserved
• 1¾ cups peeled and cubed russet potatoes
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups half & half or milk
• Salt & pepper to taste

Instructions

1. Sauté onion and celery in 1 tbsp of bacon drippings until tender, about 5-8 minutes
2. Stir in flour; cook over medium-low heat, stirring constantly for 1 minute
3. Stir in clam juices, potatoes, bacon and herbs; heat to a boil
4. Reduce heat and simmer, covered, until potatoes are tender, about 15 minutes
5. Stir in half & half and drained clams; cook over medium heat until hot, about 5 minutes
6. Discard bay leaf and season to taste with salt & pepper