New England Clam Chowder

 

Ingredients:

• 2 cups fresh or canned clams (chopped)
• 4 slices of bacon, diced
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cups diced potatoes
• 2 cups chicken broth
• 2 cups water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. In a large pot, cook the diced bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and set it aside.

2. In the same pot with the bacon drippings, add the chopped onion and celery. Sauté them until they become tender, which should take about 5-7 minutes.

3. Stir in the diced potatoes and cook for a few more minutes.

4. Add the flour and stir to coat the vegetables. This will help thicken the chowder.

5. Pour in the chicken broth and water, and add the bay leaf and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, usually around 15-20 minutes.

6. Stir in the clams and heavy cream. Continue to cook over low heat for about 5 minutes, making sure not to let it come to a boil.

7. Season with salt and pepper to taste. Remove the bay leaf.

8. Serve the clam chowder hot, garnished with the crispy bacon bits and chopped fresh parsley.

Enjoy your homemade New England Clam Chowder! You can adjust the seasonings and creaminess to your liking and serve it with some crackers or crusty bread.