Enjoy this delicious Clam Chowder recipe 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, until it crips nicely. Pour off all but 1 tbsp. (15 ml) of bacon drippings.  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 slightly and continue to simmer until potatoes are tender.

Add the clam meat to the pot.

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

Season with salt and pepper.