New England Clam Chowder

Step 1

In a soup pot or dutch oven, fry the bacon till it is crisp. Remove it to a plate, and remove all but 2 tablespoons of the bacon grease.

Step 2

Add onion, celery and garlic. Cook, stirring occasionally, until soft.

Step 3

Add flour. Stir till there are no more clumps.

Step 4

Gradually add clam juice, chicken broth, milk and half & half, stirring continuously. Add bay leaves, thyme, oregano and paprika. Simmer 5-10 minutes.

Step 5

Add potatoes and continue cooking until they are soft, about 15-25 minutes, depending on the size and type of potato.

Step 6

Add clams. Taste and adjust for salt and pepper.

Step 7

Garnish with crumbled bacon and chopped parsley. Serve immediately.