New England Clam Chowder | RICARDO

Ingredients

• 4 slices bacon, about 1/4-inch (1/2-cm) thick, cut into lardons
• 1 tablespoon (15 ml) olive oil
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 3 tablespoons (45 ml) all-purpose flour
• 2 cans 8 1/2 oz (240 ml) clam juice
• 1 cup (250 ml) water
• 2 large potatoes, peeled and diced (750 ml / 3 cups, approximately)
• 2 cans 5 oz (142 g) clams, drained (discard the liquid)
• 1 cup (250 ml) 15% cooking cream
• Salt and pepper