Clam Chowder

This was super yummy! I didn't add the bottle of clam juice, I just left the juice in the clams and that's it. I don't like it to be too fishy tasting. I didn't tell anyone in my house what we were eating and pretty much everyone, except my husband, doesn't like clam chowder. I even tricked all the kids and my picky bro in law, and they loved it!

https://reluctantentertainer.com/best-clam-chowder/

Ingredients:

• 8-10 bacon strips, divided
• 2 Tbsp. butter
• 2 celery ribs, chopped
• 1 leek, finely chopped
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• 3-4 small potatoes, peeled and cubed
• 1 cup broth (chicken or vegetable)
• 1 bottle (8 ounces) clam juice
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups half-and-half, divided
• 3 cans (6-1/2 ounces each) of whole clams, chopped into chunky pieces, drained
• Bay leaf
• Chopped fresh chives or green onions, for garnish

Directions:

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1. In a Dutch oven, cook bacon over medium heat until crisp. Remove 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.
2. 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.
3. 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 4 strips of crumbled bacon.
4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.