Barr's New England Clam Chowder Recipe

4 strips of bacon small dice

1 medium onion small dice

3 carrots medium dice

3 stalks celery medium dice

2 cups low-sodium chicken stock

2 lbs Russet or Golden Yukon potatoes peeled and cut into one inch pieces.

3 sprigs of fresh Thyme

2/3 stick of unsalted butter

1 – 51 ounce can Chopped Clams (Snows Restaurant Style) 

2 cups (16 ounces) heavy cream

2 cups whole milk

Boil potatoes until 1/2 done in a 4.5 quart or greater capacity pot

In the now empty pot:

Brown bacon well – drain fat

Add carrots and simmer until medium tender

Add celery and simmer until medium tender

Add onions and simmer until tender

Add chicken stock butter and simmer until reduced by 1/4

Add heavy cream, milk (or a quart of half & half), and the can of clams with their juice

Add the cooked potatoes

Add Thyme sprigs

Simmer for 20 minutes until the potatoes are tender
Remove the thyme sprigs

Adjust with salt and pepper