New England Clam Chowder

Step 1

In a Dutch oven or large pot over medium heat, add bacon and cook until crisp, about 5 minutes. Remove bacon from pot, drain on paper towels, and crumble. Set aside.

Step 2

To the bacon fat, add onion and celery and cook until softened, about 5 minutes. Stir in garlic and thyme until fragrant, about 30 seconds.

Step 3

Stir in potatoes, water, clam juice, and chicken base. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender, about 15 to 20 minutes.

Step 4

In a small bowl, whisk together 1 cup half-and-half and flour until smooth. Gradually stir into soup, return to a simmer, and cook until thickened, about 1 to 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).

Step 5

Add clams and their juice and remaining 1 cup half-and-half and stir until heated through, about 1 minute. Garnish each serving with bacon and oyster crackers.