New England Clam Chowder | Cruise Scoop

Ingredients

• 7 pounds clams, preferably cherrystone, soaked and scrubbed
• 4 cups water
• 4 ounces bacon, cut into ½-inch pieces
• 2 tablespoons butter
• 2 thyme sprigs
• 1 bay leaf
• 1 yellow onion, diced
• 1 stalk celery, diced
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1½ pounds waxy potatoes, peeled and cut into ¾-inch pieces
• 2 cups heavy cream
• 2 tablespoons dry sherry
• Chopped chives, for garnish