Directions:

Add the bacon to a large pot or Dutch oven over medium-high heat and cook for about 10 minutes or until done and crispy. Transfer the bacon to a plate with a slotted spoon and discard most of the fat, leaving about 1 tablespoon in the pot.  

 

Add the chopped onions and celery and cook for 8 minutes or until translucent. Add the garlic and cook for 2 more minutes. Stir in the flour for an additional minute. Add the clam juice, water, thyme, bay leaf, and potatoes. Bring the mixture to a boil, then reduce it to a simmer.

 

Season with black pepper, cover, and simmer for 20 minutes or until the potatoes are tender. Remove from the heat and stir in clams, heavy cream, and chives or parsley. Discard bay leaves and thyme sprig (if desired). Taste and adjust seasoning as needed.

 

If using fresh cherrystone or littleneck clams for clam chowder, first make sure to scrub them very well to remove as much sand as possible. Next, steam them in water or a mixture of water and a little white wine. Add about 2 cups of liquid to a large pot and bring it up to a boil, then add the clams and cover.

 

After about 5 minutes, carefully remove the lid and use a pair of tongs or a slotted spoon to transfer any open clams to a bowl so they don't overcook. Cover for another minute or two and then remove any more open clams. Some clams may be stubborn and need several more minutes to open - give them some time and they will usually open, but if they don't, throw them away.

 

When the clams have cooled down, remove them from their shells and finely chop.Pour the remaining clam juice through a fine mesh strainer to remove any bits of sand or broken shell, then reserve. You will need 4 cups of clam juice. If there isn't enough, supplement with a bottle of clam juice or water.

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Enjoy!!!

 

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