New England Clam Chowder

Ingredients

• Fresh clams, or canned clams with juice 500 g
• Bacon, diced 100 g
• Onion, finely chopped 1
• Celery stalks, diced 2
• Potatoes, peeled and cubed 400 g
• Plain flour 2 tbsp
• Whole milk 300 ml
• Double cream 200 ml
• Bay leaf 1
• Salt and pepper to taste

Instructions

1. 1

   If using fresh clams, steam them in a little water until they open, then remove the meat and reserve the strained liquid.

2. 2

   Fry the bacon in a heavy pot until crisp, then add the onion and celery and soften for 5 minutes.

3. 3

   Stir in the flour and cook for 1 minute, then gradually whisk in the reserved clam juice and 300 ml water.

4. 4

   Add the potatoes and bay leaf, bring to a simmer and cook until the potatoes are tender, about 15 minutes.

5. 5

   Pour in the milk and cream, add the chopped clams and heat gently without boiling for 3 to 4 minutes.

6. 6

   Season with salt and pepper, remove the bay leaf and serve with crackers or crusty bread.