Hearty New England Clam Chowder with Smoky Bacon

Ingredients

• 4 strips smoked bacon diced
• 1 tablespoon butter
• 1 large onion chopped
• 2 stalks celery chopped
• 3 cups russet potatoes peeled and diced
• 2 cups clam juice
• 1 cup water
• 2 cups heavy cream
• 1 pound fresh clams scrubbed
• 1/4 teaspoon thyme dried
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground

Instructions

1. 1 In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
2. 2 Add butter to the pot. Once melted, add the chopped onion and celery. Sauté until the onion is translucent, about 5 minutes.
3. 3 Add the diced potatoes, clam juice, and water to the pot. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15 minutes.
4. 4 Meanwhile, steam the clams in a separate pot with a little water until they open. Remove clams from shells and chop coarsely. Reserve the steaming liquid.
5. 5 Add the chopped clams to the chowder along with the reserved steaming liquid, heavy cream, thyme, salt, and pepper. Stir well to combine.
6. 6 Let the chowder simmer gently for another 10 minutes to meld the flavors. Be careful not to let it boil.
7. 7 Stir in the crispy bacon just before serving. Taste and adjust seasoning as needed.
8. 8 Serve hot, garnished with fresh herbs if desired. Pair with crusty bread for a complete meal.