New England Clam Chowder with Old Bay Oyster Crackers

Course Soups and Stews

Ingredients in this Recipe

1 1/2 teaspoon dried thyme
1 cup celery, washed, trimmed and small dice
1 tablespoon chives, minced
1 tablespoon flat leaf parsley, minced
1 tablespoon garlic, peeled and minced
1 tablespoon Old Bay Seasoning
1 tablespoon unsalted butter
1/8 teaspoon fennel seed, crushed
2 cups yellow onion, peeled and small dice
2 cups yukon gold potatoes, peeled and 1/2 inch dice
2 eight oz. bottles Bar Harbor clam juice
2 six oz. cans Bar Harbor clams, chop them if they are whole, juice drained and reserved
2 tablespoons all purpose flour (optional, depends on if you want thick chowder or not)
2 tablespoons vegetable oil
4 ounces bacon, diced
5 cups oyster crackers
a two finger pinch fine sea salt
kosher salt and fresh ground white pepper

See Full Recipe at Food52