Clam Chowder

1. In a stock pot or large enameled cast iron Dutch oven, cook bacon over medium high heat until fat is rendered and bacon is crispy. Remove bacon and set aside.

2. Reduce heat to medium and add the celery, onion and worcestershire sauce into the drippings. Bring the heat back up to medium. Cook until just softened then add the potatoes and cook for about 5 minutes.

3. Add the bay leaves, thyme, Old Bay and salt.

4. Drain the juice from the clams into the pot, then add enough chicken broth to cover the potatoes, bring to a boil, cover and reduce heat to medium. Cook about 20 minutes or until potatoes are soft.

5. Add the milk and heavy cream. In a small bowl combine the flour with just enough water to make a runny paste. Pour the flour paste into the soup and stir. Heat and stir until thick and bubbly.

6. Add the clams and season with freshly ground black pepper. Continue cooking until heated through.

7. Remove from heat and add the butter and stir until melted.

8. Dice the reserved bacon.

9. Serve chowder with fresh bread or in bread bowls topped with the diced bacon.