Clam Chowder - New England Style

Ingredients

3	6.5 oz. cans chopped/minced clams in clam juice
1	8 oz. bottle clam juice
6	thick center-cut bacon strips chopped
1	tablespoon butter
2	stalks celery finely chopped
1	large onion chopped
1 1/4	pounds 3 1/2 cups Russet potatoes, peeled and diced into 1/4-1/2” cubes
3-5	garlic cloves minced
1/4	teaspoon red pepper flakes optional
1/3	cup all-purpose flour
2	cups low sodium chicken broth
2	teaspoons chicken bouillon
2	bay leaves
1/2	tsp EACH dried parsley, dried oregano and salt
1/4	tsp EACH dried thyme and pepper
1	cup heavy cream
	Oyster crackers
	Fresh parsley

Directions

1. Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 1/2 cups. Set aside.
2. In a Dutch oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.
3. Increase heat to medium high and add celery and onion. Saute for 5-7 minutes or until onions are soft. Add potatoes, garlic, red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
4. Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
5. Top individual servings with reserved bacon and oyster crackers and fresh parsley if desired.