New England clam chowder is one of my favorite soups. In this video I try to stick with a classic recipe thats quick, easy and hearty! Nothing beats a nice cup of soup on a cold day!....Enjoy!

New England Clam Chowder
Ingredients
Fatback (or 5 slices of bacon)
2 tablespoons unsalted butter
1 large onion finely diced
2 rib celery finely diced
½ teaspoon thyme (or 1 teaspoon fresh thyme)
2 bay leaves
2 cloves of garlic chopped
3 medium-size peeled and cut into ¼-inch cubes
1/3 cup all-purpose flour
4 cups bottled clam juice
1 pound frozen clams
2 cups heavy cream
1 teaspoon white pepper
Kosher salt to taste
Instructions
Set a 4- to 6-quart pot over medium-low heat. Add the fatback and cook, turning occasionally. Remove the fatback, leaving the grease in the pot.
Add the butter, onion, celery, thyme, and bay leaves to the pot. Cook, stirring often, until onions are tender and translucent, about 3-5 minutes. Add the flour gradually and cook for 3 minutes.
Increase the heat to medium and slowly add the clam juice, 1 cup at a time, incorporating it into the mixture before adding more.
Add the diced potatoes and cook until almost tender, increase the heat to medium-high add clam meat. Keep stirring 5 minutes. Once potatoes are tender add the cream slowly; then stir in the white pepper, bring to a gentle boil. Serve with Oyster Crackers.
Discard the bay leaves before serving. Serve hot.
Notes: Most grocery store carry frozen, clam meat. Its a great alternative to fresh clams and fresher than canned.

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