New England Clam Chowder

Ingredients

• 3 (6.5 ounce each) can chopped clams (in clam juice)
• 8 ounces clam juice
• 6 slices thick cut bacon (chopped)
• 1 tablespoon butter
• 2 ribs celery (finely chopped)
• 1 large onion (chopped)
• 1 ¼ pounds russet potatoes (peeled and diced into ½-inch cubes, approx. 3 ½ cups )
• 4 cloves garlic (minced)
• ⅓ cup all-purpose flour
• 2 cups reduced sodium chicken broth
• 2 teaspoons chicken bouillon
• 2 bay leaves
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon dried thyme leaves
• 1 cup heavy whipping cream
• ¼ teaspoon black pepper
• Oyster crackers
• chopped fresh parsley

Steps

1. 1

   Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 ½ cups. Set aside.

2. 2

   In a Dutch oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.

3. 3

   Increase heat to medium high and add celery and onion. Saute for 5-7 minutes or until onions are soft. Add potatoes, garlic, and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.

4. 4

   Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.

5. 5

   Top individual servings with reserved bacon and oyster crackers and fresh parsley if desired.