Clam chowder

Instructions

1. In a large pot over medium heat, cook the diced bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the butter to the pot. Once melted, add the chopped onion, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the flour, cooking for about 2 minutes until it forms a paste and starts to turn golden.
4. Gradually whisk in the clam juice and water. Add the diced potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
5. Cover and cook until the potatoes are tender, about 15 minutes.
6. Stir in the heavy cream and chopped clams, including the reserved clam juice. Simmer gently for another 5 minutes to heat through.
7. Remove the bay leaf and discard. Taste and adjust seasoning with additional salt and pepper if necessary.
8. Serve hot, garnished with the reserved crispy bacon.