New England Clam Chowder | Cruise Scoop

Ingredients

• 4 Littleneck clams, washed well
• 1 cup water
• 1 oz sliced bacon, in 1/4 inch pieces
• 3 tbsp butter
• 3 tbsp all purpose flour
• 1 yellow onion, diced
• 2 small celery stalks (white inner part)
• 1 tbsp chopped fresh thyme
• 1 whole red bliss potato, unpeeled and squared off and quartered
• 2 cups half and half
• 1 cup milk
• Cheese cloth or muslin for straining broth