What you'll need
- 4 slices bacon, chopped
- 1 onion, diced
- 2 celery stalks, diced
- 3 tbsp all-purpose flour
- 3 (6.5 oz) cans chopped clams, juice reserved
- 1 (8 oz) bottle clam juice
- 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 bay leaves
- 1 tsp fresh thyme leaves
- 1 1/2 cups whole milk
- 1 cup heavy cream
- Salt and black pepper
- Oyster crackers and chopped chives, to serve
Method
Render the bacon
Cook the bacon in a large pot over medium heat until crisp. Lift it out and set aside, leaving the fat in the pot.
Cook the vegetables
Add the onion and celery to the fat and cook for 6 minutes, until soft. Sprinkle in the flour and stir for 1 minute.
Add the liquid
Slowly whisk in the reserved clam juice and the bottled clam juice. Add the potatoes, bay leaves, and thyme.
Simmer
Bring to a simmer and cook for 12 to 15 minutes, until the potatoes are tender and the chowder has thickened.
Finish
Stir in the milk, cream, and clams. Warm gently for 5 minutes without letting it boil, which can make the clams rubbery. Remove the bay leaves and season to taste.
Serve
Ladle into bowls and top with the bacon, chives, and oyster crackers.
Chowder tastes even better the next day. Reheat it gently over low heat and thin it with a splash of milk if needed.