New England Clam Chowder
adapted from Cooking Light Jan. 2008
1 1/4 cups diced celery
1/2 teaspoon salt (more to taste)
1/2 teaspoon pepper
2 garlic cloves, minced
5 cups diced peeled baking potato (about 1 pound)
1 bay leaf
3 cups milk, warmed
1/2 cup all-purpose flourCook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon and chives. Serve with fresh bread or oyster crackers.