New England Clam Chowder

Instructions

1. 1

   Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 1/2 cups. Set aside.

2. 2

   In a Dutch oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel-lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.

3. 3

   Increase heat to medium-high and add celery and onion. Sauté for 5-7 minutes or until onions are soft. Add potatoes, garlic, and red pepper flakes (if using) and sauté for 30 seconds. Sprinkle in flour and cook an additional 1 minute.

4. 4

   Stir in chicken broth, reserved 2 1/2 cups clam juice, chicken bouillon, bay leaves, and all seasonings. Bring to a boil, then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.

5. 5

   Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Taste and add salt and pepper as desired.

6. 6

   Top individual servings with reserved bacon, oyster crackers, and fresh parsley if desired.