Clam Chowder

Ingredients:

• 4 slices bacon, chopped
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 2 cups diced potatoes
• 1/4 cup all-purpose flour
• 2 cups clam juice
• 1 cup water
• 2 cans (6.5 ounces each) chopped clams, drained
• 1 cup heavy cream
• Salt and pepper to taste
• Oyster crackers for serving (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same pot, add the onion, celery, and garlic. Cook until softened, about 5 minutes.
3. Add the potatoes and cook for an additional 5 minutes.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Slowly pour in the clam juice and water, stirring constantly to prevent lumps.
6. Bring the mixture to a simmer and cook for 10-15 minutes, until the potatoes are tender.
7. Add the drained clams and heavy cream. Stir to combine and season with salt and pepper to taste.
8. Simmer for an additional 5 minutes, until heated through.
9. Serve hot, topped with the cooked bacon and oyster crackers on the side, if desired.