New England Clam Chowder

Step 1

In a large stew pot, cook the bacon over medium heat until crisp, stirring often.

Step 2

While the bacon is cooking, drain the clam juice from the canned clams into a measuring cup. You will need approximately 3 cups more of clam juice or chicken broth to get a total of 4 1/2 cups of liquid.

Step 3

Add the diced celery and onions, cooking until they are translucent and very soft.

Step 4

Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn.

Step 5

Stir in the flour, coating all of the veggies and the bacon. Continue cooking for about a minute until the flour begins to brown.

Step 6

Extremely gradually, pour in the clam juice (or clam juice/chicken stock mixture). Pour about two tablespoons at a time (no need to measure, this is just an estimate), whisking it into the flour veggie mixture. There should be no visible liquid between each pour. The veggies should look like a gummy mess. Continue this way until you use all the liquid, pouring more quickly at the end. While this should be a slow process, it will take you no longer than a minute or two.

Step 7

Add the potatoes, thyme, and bay leaves. Increase the heat to high and bring to a boil (you are looking for big bubbles at the surface). Then reduce to a simmer (the lowest you can go heat-wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft.

Step 8

Stir in the cream and chopped clams and let heat through for a minute. Remove from the heat and stir in the fresh parsley. Season with salt and pepper to taste.