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

This is a nice meal for a cold winter day. We chose not to start with fresh clams so we used 2-6 oz cans of clams and their juice and 1-8oz bottle of clam juice. Start by browning 2 strips of bacon in an ample soup pot. Remove the bacon and add 1/4C diced onion and 1/4C diced celery and saute until tender. Add 1T flour and cook gently for 2 or 3 min. Add the clam juices and deglaze the pan before adding 1/2 lb. of diced potatoes, 3/4t dry thyme and a bay leaf. Simmer gently until the potatoes are fork tender. Just before serving, add the clams to 1 1/2C heavy cream and heat gently but dont boil. You want to add the clams right at the end so they dont get tough. Add the clams and cream to the potato mixture. Add salt and pepper to taste. Serve piping hot and top each bowl with 1T dry sherry and some chopped scallion tops, for color. Serve with a crusty bread and a dry white wine with Tabasco on the side. Nice!