Contest-Winning New England Clam Chowder

1. 1

   In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside.

2. 2

   Saute celery and onion in the drippings until tender.

3. 3

   Add garlic and cook 1 minute longer.

4. 4

   Stir in the potatoes, water, clam juice, bouillon, pepper, and thyme.

5. 5

   Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes or until potatoes are tender.

6. 6

   In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil and cook and stir for 1 to 2 minutes or until thickened.

7. 7

   Stir in clams and remaining half and half and heat through (do not boil). Crumble the reserved bacon and sprinkle over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.