How do I prepare New England Clam Chowder?
Here's a recipe for New England Clam Chowder:

Ingredients:

• 4 oz bacon, 4 slices, chopped
• 2 cups onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1/3 cup all-purpose flour
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 4 cans minced clam, with juice
• 1 1/2 cups chicken stock
• 2 potatoes, peeled and cubed
• 2 cups heavy cream
• 1 bay leaf
• oyster cracker, for garnish

Instructions:

1. Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
2. Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
3. Add onion and sauté until softened and translucent, about 3 to 5 minutes.
4. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
5. Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
6. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
7. Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
8. Add in reserved clam meat and cook for an additional 2-4 minutes.
9. Remove from heat and serve with oyster crackers

Enjoy your New England Clam Chowder!