Creamy New England Clam Chowder with Bacon

Instructions

1. 1

   Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon to a paper towel-lined plate, reserving the bacon drippings in the pot.

2. 2

   Sauté the celery and onion in the bacon drippings until tender, about 5 minutes. Add the garlic and cook for 1 minute longer.

3. 3

   Stir in the potatoes, water, clam juice, bouillon, white pepper, and thyme. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, until the potatoes are tender, about 15-20 minutes.

4. 4

   In a small bowl, whisk together the flour and 1 cup of the half-and-half until smooth. Gradually stir the flour mixture into the soup. Bring to a boil and cook, stirring constantly, until thickened, about 1-2 minutes.

5. 5

   Stir in the remaining half-and-half and the chopped clams. Heat through, but do not boil. Crumble the reserved bacon and sprinkle it over the top of the chowder before serving.