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• ½ # bacon ends and pieces, diced

• 2 T. butter

• 2 ribs celery, small dice

• 1 onion, small dice

• 3 cloves garlic, minced

• 2 T. flour

• 3 C. clam stock

• 3 potatoes, peeled and diced

• 2 sprigs thyme, fresh

• 1 bay leaf

• Salt and pepper

• 2 C. heavy cream

• 2 x 6.5 oz cans chopped clams

• Crusty bread for serving


1. In a dutch oven over medium low heat, add the butter and the bacon and cook until the bacon is rendered and brown. Remove the bacon the place on a paper towel to drain. Leave the fat in the pot.

2. Add the celery, onion, and garlic and potatoes. Cook until the vegetables begin to soften. Add the flour and cook until the starch has subsided.

3. Add the clam stock, thyme and bay leaf. Cook until the potatoes are tender and cooked through. Add the cream and clams and continue cooking until hot. Cook the chowder down to desired thickness. Add the bacon, check for seasoning and serve immediately with crusty bread.