New England Clam Chowder

New England Clam Chowder 4 slices bacon, diced 3 tablespoons butter 1 ½ cups chopped onion 1 ½ cups celery 3 tablespoons flour 1 ½ cups clam juice 2 (10 ounce) cans minced clams 4 cups peeled and cubed potatoes 1 bunch fresh thyme bay leaf 1 ½ teaspoons salt ground black pepper to taste 3 cups half-and-half Servings/Yield: 8 servings

1.Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add butte, onions, and celery. cook 5 minutes. Stir in flour and cook into a blonde roux. Add the Clams and juice, herbs and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. 2.Pour in half-and-half. Cook for about 5 minutes, or until heated through. Do not allow to boil. Source Chef Jeff Prep Times Prep: 15 Minutes Cook: 30 Minutes Total Time: 45 Minutes