How to make New England Clam Chowder simple

New England Clam Chowder - Turned out great! Very moist.. Today I am sharing this New England Clam Chowder! A quick and easy dinner that is ready in under 25 minutes!

You can cook New England Clam Chowder with 17 Ingredients and 5 steps. See the following guide!

1. 10 strips bacon.
2. 2 tablespoon butter.
3. 2 stalks celery chopped.
4. 1 leek fine chopped.
5. 1 onion finely chopped.
6. 3 cloves garlic minced.
7. 4 small russet potatoes peeled and diced.
8. 1 cup chicken broth.
9. 8 0z bottle clam juice.
10. 1 teaspoon salt.
11. 1 teaspoon fresh ground black pepper.
12. 1 tablespoon fresh thyme chopped.
13. 1/3 cup flour.
14. 2 cups half & half.
15. 20 oz canned whole clams drained *give or take based on can.
16. leaf Bay.
17. Chopped green onion or chives for garnish.

1. In a Dutch oven, cook bacon over medium heat until crisp. ** I baked mine on a baking sheet in a 350 degree oven until crispy and transferred drippings to pot.
2. Remove bacon to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender..
3. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened..
4. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 5 strips of crumbled bacon..
5. Crumble the reserved strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives..