Rhode Island Style Clam Chowder

• 2 tablespoons olive oil
• 2 slices Canadian bacon (about 2 ounces), chopped
• 1 large onion, chopped (about 2 cups)
• 1 cup chopped celery (about 3 stalks)
• 4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice
• 2 cups chopped clams*
• 2 cups clam juice*
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• Water, to cover
• Salt
• Freshly ground black pepper

1. Heat the oil in a large soup pot over a medium-high heat.
2. Add the Canadian bacon, onions and celery.
3. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes.
4. Add the potatoes, clams, clam juice, thyme and water, to cover.
5. Bring to a boil, and simmer until potatoes are soft, about 30 minutes.
6. Season with salt and pepper.
7. * Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.

olive oil, bacon, onion, celery, red bliss potatoes, clam juice, thyme, water, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/ellie-krieger/rhode-island-style-clam-chowder-recipe.html (may not work)