New England Clam Chowder

Ingredients

• 4 center-cut bacon strips

• 2 celery ribs, chopped

• 1 large onion, chopped

• 1 garlic clove, minced

• 3 medium potatoes, peeled and cubed

• 1 cup water

• 1 bottle (8 ounces) clam juice

• 3 teaspoons chicken bouillon granules or Better Than Bullion

• 1/2 teaspoon white pepper

• 1/2 teaspoon dried thyme

• 1/3 cup all-purpose flour

• 2 cups half-and-half, divided

• 2-3 cans (6-1/2 ounces each) chopped clams, undrained

Directions

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.

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

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