American Style Clam Chowder

Instructions

1. 1

   Begin by cooking the bacon in a large pot over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving the bacon fat in the pot.

2. 2

   Add the onions and celery to the pot and sauté in the bacon fat until the onions are translucent.

3. 3

   Add the potatoes to the pot and pour in enough water to cover them. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.

4. 4

   Stir in the clams and their juice, and cook for an additional 5 minutes.

5. 5

   Add the heavy cream to the pot, stirring well to combine. Heat the chowder until it is just about to boil, but do not let it boil.

6. 6

   Season the chowder with salt and pepper to taste.

7. 7

   Serve the chowder hot, garnished with the crumbled bacon on top.