New England Clam Chowder

New England Clam Chowder



4 strips of good quality raw bacon, chopped
3/4 c. diced celery
1/2 c. diced onion
1 clove garlic, minced
2 c. red potatoes, cut into 1" pieces
1 c. water
2 8oz. bottles clam juice
2 bags frozen clams
1/4 tsp. black pepper
1/2 tsp. dried thyme
2 c. half-and-half
1/3 c. all-purpose flour


In a dutch oven on medium heat, add chopped bacon and cook until browned.
Remove from pan with a slotted spoon and set on a paper towel.
To the bacon fat add the onion and celery, cooking until translucent, about 2-3 minutes.
Add the garlic and potatoes, scraping up all the browned bits.
Continue stirring the potatoes and garlic into the mix for about 2 minutes, allowing the flavors to marry.
Add clam juice, water, bullion, black pepper, and dried thyme.
Bring to a boil and then reduce to a simmer, to cook the potatoes, about 15 minutes.
While the potatoes are cooking, whisk together the half-and-half and flour.
Add this mixture to the pot when the potatoes are ready.
Bring just to a boil, add the clams and bacon, and simmer for 5 minutes.
Remove from heat and serve.