New England Clam Chowder

Ingredients

• 3 (6.5 oz) cans chopped or minced clams in clam juice
• 8 oz clam juice
• 6 thick center-cut bacon strips, chopped
• 1 tbsp butter
• 2 stalks celery, finely chopped
• 1 large onion, chopped
• 1 1/4 lbs russet potatoes, peeled and diced into 1/4-1/2 inch cubes (approximately 3 1/2 cups)
• 3-5 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1/3 cup all-purpose flour
• 2 cups low sodium chicken broth
• 2 tsp chicken bouillon
• 2 bay leaves
• 1/2 tsp dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/4 tsp pepper
• 1 cup heavy cream
• Oyster crackers, for garnish
• Fresh parsley, for garnish

Instructions

1. Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 1/2 cups. Set aside.
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. 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. 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. 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. Top individual servings with reserved bacon, oyster crackers, and fresh parsley if desired.