How to make New England clam chowder

Ingredients

• 1 kg fresh clams in their shells, scrubbed, or 2 tins (about 280 g each) of chopped clams with their juice
• 100 g smoked bacon, diced
• 1 onion, finely chopped
• 2 sticks of celery, finely chopped
• 2 tablespoons plain flour
• 500 g waxy potatoes, peeled and cut into 1.5 cm cubes
• 250 ml clam juice or fish stock
• 250 ml whole milk
• 250 ml single (light) cream
• 1 bay leaf and a few sprigs of fresh thyme
• Salt and black pepper
• Oyster crackers or plain crackers, to serve

Method

1. If you use fresh clams, first throw away any with cracked shells or that do not close when tapped. Put the rest in a large pan with 250 ml water, cover and cook over a high heat for 5 to 8 minutes, until they open. Throw away any that stay closed. Take the clams out of their shells, chop them roughly and strain the cooking liquid through a fine sieve.
2. In a large pan, fry the bacon over a medium heat until it is crisp. Add the onion and celery and cook gently for 5 minutes, until soft.
3. Stir in the flour and cook for 1 minute. Slowly pour in the clam cooking liquid (or the juice from the tins) and the clam juice or stock, stirring all the time.
4. Add the potatoes, bay leaf and thyme. Simmer for about 15 minutes, until the potatoes are tender.
5. Pour in the milk and cream and heat gently. Do not let it boil, or the milk may curdle.
6. Add the clams and warm them for 2 to 3 minutes only, so they stay tender. Remove the bay leaf and thyme, season with salt and pepper, and serve with crackers.