Classic New England Clam Chowder

Ingredients

4 ounces (3 to 4 slices) thick-cut bacon, cut into 1/4-inch pieces

1 large yellow onion, diced

2 stalks celery, diced

2 (8-ounce) bottles clam juice

1 cup water

1/2 teaspoon salt, plus more to taste

2 russet potatoes (about 1 pound) peeled and cut into 1/2-inch cubes 

1 pound (about 2 cups) frozen chopped clam meat, defrosted overnight in the refrigerator

1 cup heavy cream

Freshly ground black pepper, to taste

Oyster crackers, for serving.

Method

Cook the bacon: 

In a large pot or Dutch oven over medium heat, cook the bacon, stirring often, for 8 to 10 minutes, until the bacon releases most of its fat.

Add the vegetables: 

Add the onion and celery and cook, stirring often, for 5 to 6 minutes, until softened.

Add the liquids and potatoes: 

Add the clam juice, water, salt, and potatoes. Place the lid on and simmer for 15 minutes, until the potatoes are tender.

Add the chopped clams and cream and bring it to a simmer for 2 to 3 minutes.