Creamy New England-Style Clam Chowder

Prepare

1. You'll need a large pot to make this soup, I like to use my 7 quart dutch oven.

Crisp the bacon

1. Heat a large pot over MED-LOW heat, then add bacon pieces and cook until crispy.  Remove with a slotted spoon (or tongs) to a paper towel lined plate, reserving drippings in the pot.

Soften vegetables

1. Increase heat to MED, then add onion, celery and leeks and sauté about 3-4 minutes, until soft.  Add flour and stir to coat vegetables.  Cook 1 minute, stirring often.

Add liquids and potatoes

1. Add diced potatoes, chicken broth, clam juice, thyme, salt, pepper, bay leaves, and tabasco sauce.  Stir well, then bring to a boil.
2. Once boiling, reduce heat and cover, simmering about 15 minutes or so, until potatoes are fork tender.

Add dairy and clams

1. Add canned clams, and pour in half and half stirring well to combine.
2. Cook over MED heat, stirring often, about 5 minutes, or until heated through and thickened to desired consistency.

Serve

1. Taste, then add salt and pepper if needed.  Serve topped with cooked bacon, oyster crackers, sliced green onions and enjoy!