New England Clam Chowder

Ingredients:

• 4 slices of bacon, diced
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 medium potatoes, peeled and diced
• 2 cloves garlic, minced
• 2 cups bottled clam juice
• 2 cups whole milk
• 3 cups heavy cream
• 2 lbs chopped clams, drained (reserve the juice)
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 4 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley
• Oyster crackers, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5 minutes.
2. Add the onion, celery, and garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the potatoes, clam juice, milk, and heavy cream.
4. Bring the mixture to a simmer, reduce heat to low, and let cook until the potatoes are tender, about 10-15 minutes.
5. In a small bowl, whisk together the flour and reserved clam juice until smooth. Gradually stir the mixture into the soup, and let simmer for 2-3 minutes until thickened.
6. Stir in the chopped clams, thyme, salt, and pepper, and let simmer for another 2-3 minutes.
7. Stir in the butter until melted, and let simmer for an additional 2-3 minutes.
8. Stir in the chopped parsley, and let simmer for another 2-3 minutes.
9. Serve the chowder with oyster crackers, if desired.

Enjoy your delicious New England Clam Chowder! This classic, creamy soup is a staple of American cuisine, and is perfect for a cozy night in or as a comforting starter for a special meal. The combination of tender clams, potatoes, and a rich, creamy broth will leave you satisfied and satisfied!