New England Clam Chowder

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

1. Place a fine mesh strainer over a medium bowl and stain the 4 cans of minced clams, separating the meat from the juices.
2. 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.
3. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes as to avoid lumps. 
4. 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. 
5. Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency. 
6. Add in reserved clam meat and cook for an additional 2-4 minutes. 
7. Remove from heat and serve with oyster crackers.