NE Clam Chowder (Printable Version)

# What You’ll Need:

01 - 5 pounds cherries tone clams, thoroughly cleaned.
02 - 1 ounce diced salt pork.
03 - 1 1/2 ounces diced bacon pieces.
04 - 2 tablespoons unsalted butter.
05 - 1/4 cup finely chopped celery.
06 - 1 cup diced onion.
07 - 2 teaspoons fresh crushed garlic.
08 - 1 1/4 pounds peeled and cubed Russet potatoes.
09 - 2 tablespoons all-purpose flour.
10 - 3 cups liquid from clams.
11 - 1 teaspoon thyme leaves.
12 - 1 bay leaf.
13 - 2 cups heavy whipping cream.
14 - Fresh ground black pepper as needed.
15 - Extra butter for topping.
16 - Oyster crackers on the side.

# Steps To Make It:

01 - Simmer clams in 3 cups water until they open up, then keep the strained liquid.
02 - Pull meat from shells, wash out the sandy parts, and cut into smaller chunks.
03 - Cook salt pork and bacon until crispy and golden, then add the butter.
04 - Toss in celery, onions, garlic, and half the potato chunks; let cook for 10 minutes.
05 - Sprinkle in flour, pour in the saved liquid, add remaining potatoes and herbs; let bubble until soft.
06 - Mix in the clam pieces and cream, warm it all up and add seasoning.

# Extra Notes:

01 - You can use canned clams if fresh aren't available.
02 - Pour in cream just before eating.
03 - Make it creamier by adding more flour if you want.

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