Thick and Creamy New England Clam Chowder

By norsegal8

Ingredients

• 6 slices smoked bacon cut into pieces
• 3- 8 oz jars clam juice
• 3/4 cup water
• 3 celery stalks diced
• 1 small onion diced
• 4 cloves garlic minced
• 1/2 cup flour
• 1 1/2 lb red potatoes about 4-5 peeled and diced
• 1 cup heavy cream
• 1 cup milk
• 1-10 ounce pkg frozen clams or 3 cans whole clams
• 2 bay leaves
• 1 tsp thyme
• salt and pepper to taste
• parsley

Preparation

Step 1

Instructions
In a large heavy bottom pot cook bacon and remove to a paper towel
Discard all but 2 tablespoons bacon fat and add celery and onions and cook until softened about 5-6 minutes, add garlic cook another 30 seconds until fragrant.
Add flour to veggies and cook a couple minutes using a whisk to stir.
Pour in clam juice and water, whisk until smooth. Add potatoes, bay leaf and thyme and bring to a low boil and cook 15 minutes until potatoes are just getting tender
Add milk, cream, and clams simmer another 15 minutes until thickened
Sat and pepper to taste
Garnish with bacon pieces and fresh parsley
*note you can substitute 2 cans whole clams plus juice or 3 cans chopped clams plus juice

Instructions