New England Clam Chowder Recipe

Ingredients:
* 4 center-cut bacon strips
* 2 celery ribs, chopped
* 1 large onion, chopped
* 1 garlic clove, minced
* 3 small potatoes, peeled and cubed
* 1 cup water
* 1 bottle (8 ounces) clam juice
* 3 teaspoons reduced-sodium chicken bouillon granules
* 1/4 teaspoon white pepper
* 1/4 teaspoon dried thyme
* 1/3 cup all-purpose flour
* 2 cups half-and-half, divided
* 2 cans (6-1/2 ounces each) chopped clams, undrained

Directions:
* In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute the celery, onion and garlic in the drippings until tender. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
* 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 for 1-2 minutes or until thickened.
* Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving.

Tags: Clam chowder recipe, soups and chowders, recipes, New England chowder, chowder