New England Clam Chowder

• 6 strips of bacon, cut into 1 inch pieces
• 2 celery stalks, 1/4 inch dices
• 1 cup very small pearl onions
• 3 tbsp. all purpose flour
• 2 cups unsalted clam juice
• 4 small potatoes, diced
• 2 dried bay leaves
• 1/4 tsp. ground pepper
• 5 large sprigs fresh thyme
• 8 lbs. quahog clams,shucked, liquid reserved, and chopped into 1/2 inch pieces (2 lbs shucked clams)
• 2 ears fresh yellow corn, kernels shaved
• 2 1/2 cups milk
• 2 tbsp. butter
• 1 tbsp sherry (optional)
• 1 tsp. salt

1. 1. In stockpot, cook bacon until crisp; drain all but 2 tbsp. of rendered fat. Add celery and onions; cook, stirring occasionally, until translucent, 8 minutes. 2. Sprinkle flour over onion mixture; cook about 3 minutes. Add clam juice, 1/2 cup water, potatoes, bay leaves and 1/8 tsp. pepper; cover; bring to a boil. Pick thyme leaves from stems; add both to the pot. Reduce heat, simmer until potatoes are almost tender, about 12 minutes. 3. Add the clams and reserved liquid, cover and cook 4 minutes. Add corn, cover and cook about 5 minutes. Add milk and butter; cook until butter melts, 5 minutes. Remove bay leaves and thyme stems; add 1/8 tsp. pepper and 1 tsp. salt. 4. Divide soup among bowls, drizzle with sherry and garnish with crumbled bacon.

bacon, celery stalks, pearl onions, flour, clam juice, potatoes, bay leaves, ground pepper, thyme, quahog clams, milk, butter, sherry, salt

Taken from www.epicurious.com/recipes/member/views/new-england-clam-chowder-50100455 (may not work)