Classic New England Clam Chowder

Instructions

1. 1

   In a large pot, cook the bacon strips over medium heat until crisp. Remove the bacon and set aside, leaving the fat in the pot.

2. 2

   Add the chopped onion and diced celery to the pot and cook until softened, about 5 minutes.

3. 3

   Stir in the minced garlic and cook for another minute.

4. 4

   Sprinkle the flour over the vegetables and stir to create a roux. Cook for 2 minutes to remove the raw flour taste.

5. 5

   Gradually pour in the clam juice, stirring constantly to prevent lumps.

6. 6

   Add the diced potatoes, bring the mixture to a simmer, and cook until the potatoes are tender, about 10-15 minutes.

7. 7

   Stir in the chopped clams with their juice, heavy cream, and butter. Return to a simmer and cook for another 5 minutes.

8. 8

   Crumble the cooked bacon and add it to the pot.

9. 9

   Season the chowder with salt, black pepper, and fresh thyme. Simmer for an additional 5 minutes to meld the flavors.

10. 10

    Taste and adjust the seasoning if necessary. Serve hot.