Clam Chowder

Step 1

Add the bacon to a Dutch oven or large pot and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels and reserve the bacon drippings in the pan.

Step 2

Add the butter to the bacon drippings, then the onion and celery. Cook, stirring occasionally, until slight softened, about 4 minutes. Add the garlic and cook 1 more minute. Sprinkle the flour over the vegetables; cook, stirring constantly, 2 minutes. Gradually stir in the clam juice and milk; whisk until smooth. Return to a simmer, stirring frequently, being sure to scrape the bottom and corners of the pan so that the flour doesn't stick.

Step 3

Add the potatoes, bay leaf, salt, and pepper and return to a simmer, stirring frequently. Once simmering, reduce the heat to medium-low. Cover partially, and cook, stirring occasionally, until the potatoes are slightly softened, about 15 minutes.

Step 4

Add the clams and the juices from their cans. Return to a simmer and cook, partially covered, until slightly thickened, about 10 minutes. Add the cream and heat just until warmed through. Remove from the heat. Remove the bay leaf.

Step 5

To serve, top with the reserved cooked bacon and fresh parsley or chives. Serve with oyster crackers.