New England Clam Chowder

• 2 tablespoons olive oil or 2 strips of bacon, diced
• 1 cup sweet onion, peeled and chopped fine
• 1 cup celery, rinsed and diced (2 stalks)
• 3 tablespoons flour
• 2 10-ounce cans baby clams, drained, juice reserved
• 1 cup bottled clam juice
• 2 cups half-and-half
• 1 cup heavy cream
• 4 cups peeled gold potatoes, cut into ½-inch cubes
• ¼ teaspoon white pepper, or to taste
• ½ teaspoon sea salt
• Oyster crackers, for garnish

Preheat a soup pot or Dutch oven over medium heat, add oil, and swirl to coat the bottom of the pot. Alternately, cook bacon just until the fat is rendered. Stir in onion and celery, and cook until they soften. Sprinkle the vegetables with flour and cook 2 minutes or until the onion and celery begin to release their juices.

Gradually stir in reserved clam juice and bottled clam juice until the mixture is smooth. Cook 10 minutes, stirring frequently. The mixture will be somewhat thick.

Slowly whisk in half-and-half and cream. Stir in potatoes and reserved clams, and season with salt and white pepper. Reduce the heat to medium-low, partially cover the pot, and cook 20 minutes, stirring frequently. Do not allow the chowder to boil.

Adjust seasonings and serve with oyster crackers.

Yield: 8 servings