New England Clam Chowder - Adapted from America's Test Kitchen

What could be better on a cold winter evening?You can start with live clams or canned minced clams and juice. We chose the former. Start by steaming the clams. For 4 generous servings use 2 doz., more if you wish. Scrub them discard any that are open and put them in a pot with about a cup of water. Bring to a boil and cook until all the shells are open. Retain the broth and remove the clams setting them aside and discarding the shells. Brown 4 strips of diced bacon and remove to a paper towel. In the bacon fat saute 1 medium diced onion, 1 rib of diced celery and 2 cloves of minced garlic...salt and pepper to taste. Add 2T flour and cook until the flour is lightly browned. Deglaze the pan with 1/2C white wine and then add the broth. Add enough stock and water to bring to 1-1/2 qts. Bring the liquid to a slow simmer and add 1 large diced potato. Simmer until the potato is tender then add the bacon. Minutes before serving dice the clams roughly and add them to the pot. Finish with 1/2 pint heavy cream. We served the chowder in hollowed out sourdough bread bowls which, of course, are consumed as part of the meal. Garnish with green onion. With slaw on the side and a dry white wine it's a delicious hearty winter dish.