New England Clam Chowder

Ingredients

• 1 slice bacon finely chopped
• 1  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup celery finely chopped
• 8 ounce bottled clam juice 
• 3 tablespoons flour all-purpose
• 1 tablespoon chives fresh chopped
• 1 teaspoon thyme sprigs fresh chopped
• 1 cup half and half 
• 0.3 teaspoon kosher salt 
• 50  littleneck clams scrubbed
• 0.5 cup oyster crackers 
• 2 cups potatoes diced refrigerated with onion (such as simply potatoes)
• 2  thyme sprigs 
• 2.3 cups water divided

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• microwave
• measuring cup
• slotted spoon
• dutch oven

Directions

1. Combine potato mixture and 1 1/4 cups water in a microwave-safe measuring cup. Microwave at HIGH 8 minutes or until potatoes are tender. Set aside.
2. While potatoes cook, combine remaining 1 cup water, clams, thyme sprigs, and bay leaf in a Dutch oven; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 6 minutes or until shells open.
3. Remove clams from pan using a slotted spoon, and discard any unopened shells. Strain the cooking liquid through a fine mesh sieve over a bowl; discard solids. Cool clams slightly.
4. Remove meat from shells, and chop. Discard shells.
5. Heat a medium saucepan over medium heat.
6. Add bacon to pan, and cook for 4 minutes or until browned and crisp, stirring occasionally.
7. Remove bacon from pan using a slotted spoon. Increase heat to medium-high.
8. Add the celery to drippings in pan; saut 3 minutes or until tender, stirring occasionally.
9. Combine flour and bottled clam juice in a small bowl, stirring with a whisk until smooth.
10. Add clam juice mixture and reserved cooking liquid to pan. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk.
11. Add reserved potato mixture and chopped thyme to pan; reduce heat, and simmer for 5 minutes, stirring occasionally.
12. Remove from heat. Stir in chopped clams, half-and-half, and salt. Divide chowder evenly among 4 bowls; sprinkle evenly with bacon, pepper, and chives.
13. Serve with crackers.