Rhode Island Clam Chowder

Ingredients

• 6 slices bacon, diced
• 1 onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 potatoes, peeled and diced
• 3 cups clam juice
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 (6.5 ounce) cans minced clams, with juice
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Directions

1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon from the pot and set aside.
2. Add the onion, celery, and garlic to the pot and cook until softened, about 5 minutes.
3. Add the potatoes and clam juice and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the potatoes are tender.
4. In a small bowl, whisk together the cream, butter, and flour until smooth. Slowly stir the mixture into the pot and stir until thickened.
5. Add the clams with their juice, thyme, salt, and pepper and bring to a simmer. Simmer for 5 minutes, or until the clams are cooked through.
6. Serve hot with the reserved bacon.

Interesting Facts

• Rhode Island Clam Chowder is a type of chowder that originated in Rhode Island in the 19th century.
• Rhode Island Clam Chowder is typically made with a base of cream or milk, clams, potatoes, onions, bacon, and celery.
• It is sometimes referred to as "clear chowder" as it does not contain tomatoes, unlike other chowders.