New England Clam Chowder Recipe

Ingredients

• 3 russet potatoes (peeled and cut into ½-inch cubes)
• 2 cups half-and-half
• ¾ cup water
• 1 bay leaf
• 2 instant chicken bouillon cubes (divided)
• Freshly ground black pepper (to taste)
• ½ pound bacon (cut into ¼-inch lardons)
• 2 carrots (peeled and diced)
• 2 ribs celery (diced)
• 1 yellow onion (diced)
• 1 clove garlic (diced)
• 2 tablespoons all-purpose flour
• 4 ounces clam juice (about ¼ cup (use more if desired))
• 10 ounces canned whole baby clams (undrained (1 can))
• 6.5 ounces canned chopped clams (undrained (1 can))
• 3 sprigs fresh thyme
• Kosher salt (optional, to taste)
• 4 tablespoons unsalted butter (½ stick)
• 4 cups Oyster crackers
• ½ teaspoon kosher salt
• ½ teaspoon crushed red pepper flakes

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