Enjoy this delicious Clam Chowder recipe after a day of skiing, skating or just to warm up your bones with a scrumptious bowl full of simple hearty flavours with East Coast flair.

4 Slices of bacon, cut up into bite sized pieces
1 Medium onion, chopped
1 Cup chopped celery
10 oz. can of clams
3 Cups cubed potatoes
2 Cups of water
1 tsp. sea salt
1/2 tsp. Freshly ground pepper
1/4 tsp. Leaves from sprigs of fresh thyme
2 tbsp. Butter
2 tbsp. Flour
1 1/2 Cups heavy cream (35%)
1/2 Cup milk

Fry the bacon in a thick-bottom stock pot, until the bacon crips nicely. Pour off all but 1 tbsp. (15 ml) of bacon drippings. (hint) by adding a splash of water to your bacon you are less likely to burn it as it browns evenly. Add the onions and celery and sauté a few minutes until tender.

Drain the clams reserving liquid. Add clam juice, potatoes, water and spices to the pot and bring to a boil, turn the heat down a notch and continue to simmer until potatoes are tender.

Add the clam meat to the pot.

Melt the butter. Add the flour to make a paste. Add cream and milk, mix well.  Add this mixture to your pot and simmer for 10 minutes.

Taste the chowder and season it well with salt and pepper.

This chowder can be made a day or two in advance and then reheated. (hint) the flavours get better by resting overnight.