New England Clam Chowder

Ingredients

• •Clams
• •Bacon
• •Yellow onion
• •Celery
• •Potato
• •Heavy cream
• •Clam juice
• •Butter
• •Thyme
• •Oyster crackers

Steps

1. 1Cook diced bacon in a large pot over medium heat for about 6 minutes, until crisp, then remove it with a slotted spoon and set aside.
2. 2Add diced onion and celery to the bacon fat and cook for 5 minutes, until softened.
3. 3Stir in diced potato, clam juice, a splash of water, and a few sprigs of thyme, then bring the pot to a simmer.
4. 4Cook for 12 to 15 minutes, until the potato is tender when pierced with a fork.
5. 5Meanwhile, steam the clams in a separate covered pot over high heat for 5 to 7 minutes, until they open, then remove the meat from the shells and roughly chop it, reserving any liquid, and discard any clams that stay closed.
6. 6Strain the reserved clam liquid into the soup pot and stir in the chopped clam meat.
7. 7Pour in the heavy cream and a knob of butter, then warm the chowder gently over low heat without letting it boil.
8. 8Season with salt and pepper.
9. 9Ladle into bowls and top with the reserved crispy bacon and a handful of oyster crackers.