New England Clam Chowder

Step 1

In a large pot, cook the chopped bacon over medium heat until crisp, about 6 minutes; remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

Step 2

Add the butter, diced onion, and celery to the pot and cook until softened, about 5 minutes.

Step 3

Stir in the diced potatoes and the reserved clam juice, plus enough water to just cover the potatoes.

Step 4

Bring to a simmer and cook until the potatoes are fork-tender, about 15 minutes.

Step 5

Stir in the clams and heavy cream, season with salt and pepper, and warm gently over low heat for 5-8 minutes; do not let it boil.

Step 6

Ladle the chowder into bowls and top with the crispy bacon before serving.