New England Clam Chowder   
Recipe Credit: By Meggan Hill,
https://www.culinaryhill.com/new-england-clam-chowder-recipe/#wprm-recipe-container-56419

(Clams, Soup)

New England Clam Chowder
New England Clam Chowder

Yield: 4 (2 cup)servings, 354 Calories each
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min

Ingredients

4 slices bacon
1 large onion, chopped
2 celery ribs, chopped
1 clove garlic, minced
¼ tsp dried thyme
3 small potatoes, peeled and cubed (*)
1 C water
1 (8 oz) bottle clam juice (**)
1 Tbsp chicken base
2 C half & half, divided
⅓ C all-purpose flour
2 (6 ½ oz) cans chopped clams undrained ***
Salt and freshly ground black pepper
Oyster crackers for serving

Instructions
  1. In a Dutch oven or large pot over medium heat, add bacon and cook until crisp, about 5 minutes. Remove bacon from pot, drain on paper towels, and crumble. Set aside.
  2. To the bacon fat, add onion and celery and cook until softened, about 5 minutes. Stir in garlic and thyme until fragrant, about 30 seconds.
  3. Stir in potatoes, water, clam juice, and chicken base. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender, about 15 to 20 minutes.
  4. In a small bowl, whisk together 1 cup half-and-half and flour until smooth. Gradually stir into soup, return to a simmer, and cook until thickened, about 1 to 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
  5. Add clams and their juice and remaining 1 cup half-and-half and stir until heated through, about 1 minute. Garnish each serving with bacon and oyster crackers.

Notes
  1. Potatoes: Waxy potatoes like baby red potatoes, or semi-waxy like Yukon Golds, hold their shape in this soup. Russet potatoes tend to get more soft and make a thicker soup.
  2. Clam juice: Adds more clam flavor and keeps the chowder from being bland.
  3. Canned chopped clams: If you like it extra clammy, double up on the clams.
  4. Yield: This recipe makes about 8 cups of Clam Chowder, enough for 4 hearty servings of 2 cups each.
  5. Storage: Leftover clam chowder will keep in the refrigerator for up to 4 days.
Nutrition
Serving: 2 cups Calories 354 cal Carbohydrates: 40 g Protein: 11 g
Fat: 17g Saturated Fat: 10 g Trans Fat: 1 g Cholesterol: 53 mg
Sodium: 515 mg Potassium: 860 mg Fiber: 4 g Sugar: 3 g
Vitamin A: 527 IU Vitamin C: 30 mg Calcium: 168 mg Iron: 2 mg