New England Clam Chowder

Ingredients:

• 2 cups chopped clams, drained and reserved juices
• 4 slices bacon, diced
• 1 onion, diced
• 2 stalks celery, diced
• 3 cups diced potatoes
• 2 cups water
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup all-purpose flour
• 3 cups milk
• Salt and pepper to taste
• Oyster crackers for serving (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside.
2. Add the onion and celery to the pot and cook until softened, about 5 minutes.
3. Add the potatoes, water, reserved clam juice, thyme, and bay leaf. Cook for about 15 minutes, until the potatoes are tender.
4. In a separate bowl, whisk together the flour and milk until there are no lumps.
5. Slowly pour the milk mixture into the pot, stirring constantly.
6. Add the clams and bring the chowder to a simmer. Cook for an additional 10 minutes, until thickened.
7. Season with salt and pepper to taste.
8. Serve hot, topped with the reserved bacon and oyster crackers, if desired.