INGREDIENTS
- 4 slices bacon, about 4 ounces, chopped
- 2 cups onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- ⅓ cup all purpose flour
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 4 cans minced clams with juice
- 1½ cups chicken stock
- 2 potatoes, peeled and cubed
- 2 cups heavy cream
- 1 bay leaf
- Oyster crackers for garnish
DIRECTIONS
- Place a fine mesh strainer over a medium bowl and stain the 4 cans of minced clams, separating the meat from the juices.
- Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crip. Add onion and sauté until softened and translucent, about 3 to 5 minutes.
- Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes as to avoid lumps.
- Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
- Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
- Add in reserved clam meat and cook for an additional 2-4 minutes.
- Remove from heat and serve with oyster crackers.