New England Clam Chowder

Method

1. 01

   Step 1

   Drain clams, reserving all juice. Brown bacon in a heavy pot.

2. 02

   Step 2

   Add onion and celery and soften 7 minutes. Stir in flour for 1 minute.

3. 03

   Step 3

   Add clam juice, stock, potatoes and bay leaf. Simmer 15–20 minutes until potatoes are tender.

4. 04

   Step 4

   Stir in milk, cream, clams and pepper and heat gently for 5 minutes until hot throughout; do not boil hard.

5. 05

   Step 5

   Remove bay leaf and serve. Use unopened cans and follow package storage instructions.