INGREDIENTS • SERVES 4- 6

3 - 6.5 oz. cans chopped clams, reserving the clam juice

Water or a small bottle of clam juice to add to the reserved juice 

4-5 slices center-cut bacon, chopped

2 celery stalks, diced

1 medium onion, diced

2 tsp. chopped fresh thyme or ½ tsp. dried

Kosher salt and freshly ground black pepper to taste

1- 2 garlic cloves, finely minced

3 T. flour

3 medium russet potatoes, peeled and diced into small cubes

2 cups half and half 

Oyster crackers (optional)

INSTRUCTIONS 

Drain the juice from the canned clams into a 2 cup measuring cup. Add enough water or bottled clam juice to equal 2 cups liquid, and set aside. 

Cook bacon until crisp, and place on a paper towel-lined plate to blot. Reserve 2 tbsp bacon drippings. 

Heat reserved drippings in a large pot over medium heat. Add celery, onion, thyme, salt and pepper, and cook, stirring occasionally until onions are translucent (approximately 5 minutes). Add the garlic, and cook an additional minute. Add flour to the pot and cook, stirring1 minute. Slowly whisk in the reserved broth/liquid, add potatoes, and stir well to combine. Bring to a simmer and cook until potatoes are tender, and soup begins to thicken (about 15 minutes). 

Add the clams, whisk in the half and half, and heat chowder through. Do not allow to come to a boil. 

Ladle soup into cups or bowls, and serve topped with chopped bacon and oyster crackers (if desired).