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 teaspoon thyme, dried
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   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. 02
   Add butter to the pot. Once melted, add the chopped onion and celery. Sauté until the onion is translucent, about 5 minutes.
3. 03
   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. 04
   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. 05
   Add the chopped clams to the chowder along with the reserved steaming liquid, heavy cream, thyme, salt, and pepper. Stir well to combine.
6. 06
   Let the chowder simmer gently for another 10 minutes to meld the flavors. Be careful not to let it boil.
7. 07
   Stir in the crispy bacon just before serving. Taste and adjust seasoning as needed.
8. 08
   Serve hot, garnished with fresh herbs if desired. Pair with crusty bread for a complete meal.