New England Clam Chowder

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1. 1Step 1: Add the bacon to a large pot or Dutch oven over medium-high heat and cook for about 10 minutes or until done and crispy.
2. 2Step 2: Transfer the bacon to a plate with a slotted spoon and discard most of the fat, leaving about 1 tablespoon in the pot.
3. 3Step 3: Add the chopped onions and celery and cook for 8 minutes or until translucent. Add the garlic and cook for 2 more minutes.
4. 4Step 4: Stir in the flour for an additional minute. For a thicker chowder, double the amount of flour at this step.
5. 5Step 5: Add the clam juice, water, thyme, bay leaf, and potatoes.
6. 6Step 6: Bring the mixture to a boil, then reduce it to a simmer. Season with black pepper, cover, and cook for 20 minutes or until the potatoes are fork tender.
7. 7Step 7: Remove from the heat, then stir in the clams, bacon (reserve a little on the side for garnish), heavy cream and chives or parsley.
8. 8Step 8: Discard the bay leaves and thyme sprig (if desired), then taste and adjust seasoning as needed.
9. 9Step 9: Ladle into bowls and garnish with reserved bacon and more fresh herbs if desired. Serve hot with crusty bread on the side!
10. 10Step 10: Choose cherrystone or littleneck clams that smell fresh (not fishy) and are tightly closed.
11. 11Step 11: Make sure to scrub them very well to remove as much sand as possible. You can also opt to purge the clams in water with a sprinkle of flour or corn starch.
12. 12Step 12: Bring 2 cups of water (or a combination of water and white wine) up to a boil in a large pot.
13. 13Step 13: Add the clams and cover. After about 5 minutes, carefully remove the lid and use a pair of tongs or a slotted spoon to transfer any open clams to a bowl so they don't overcook.
14. 14Step 14: Continue cooking until all the clams have opened, and discard any that do not. Some clams may be stubborn and need several more minutes to open - give them some time and they will usually open.
15. 15Step 15: Once cool, remove the clams from their shells and finely chop.
16. 16Step 16: Strain the remaining liquid to remove any sediment and reserve for the chowder. You will need four cups of clam juice. If there isn't enough, supplement with bottled clam juice, water or chicken stock.