Contest-Winning New England Clam Chowder - cooking recipe

Ingredients

4 center-cut bacon, strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
8 ounces clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups half-and-half, divided
13 ounces chopped clams, undrained

Preparation

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside.
Saute celery and onion in the drippings until tender.
Add garlic and cook 1 minute longer.
Stir in the potatoes, water, clam juice, bouillon, pepper, and thyme.
Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil and cook and stir for 1 to 2 minutes or until thickened.
Stir in clams and remaining half and half and heat through (do not boil). Crumble the reserved bacon and sprinkle over each serving.