New England Clam Chowder

Recipe makes 6 servings

Whatcha Need

• 4 slices (about 4 ounces) thick-cut bacon, diced
• 2 Tablespoons unsalted butter
• 2 stalks (about 1 cup) celery, diced
• 1 medium onion, (about 1½ cups), diced
• 1 bay leaf
• ¼ cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper, or to taste
• 2 cans (6½ ounces each) chopped clams
• 1 cup (8 ounces) bottled clam juice
• 3 medium Yukon gold potatoes (about 2 cups) peeled and diced
• 1 cup half-and-half
• Chopped fresh parsley, for garnish
• Oyster crackers for serving

Whatcha Do

1. In a 4-quart Dutch oven medium heat, cook the bacon until most of the fat is rendered, about 5 minutes.

2. Add the butter, onions, celery, and bay leaf. Cook until the vegetables begin to soften, about 5 to 6 minutes. Meanwhile, strain the canned clams through a fine-mesh strainer into a small bowl; set both the clams and liquid aside.

3. Sprinkle the flour over the bacon and vegetable mixture and cook, stirring constantly, for 1 minute.

4. While stirring and scraping the bottom the pan with a wooden spoon, slowly add the reserved clam juice and the bottled clam juice. Stir in the potatoes and bring to a boil, stirring frequently to precent scorching.

5. Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

6. Add the drained clams and half-and-half. Stir to combine and bring back to a simmer. Taste and adjust salt and pepper, if needed.

7. Remove the bay leaf. Ladle into warm bowls, garnish with chopped parsley, and serve with oyster crackers.