New England Clam Chowder

1. Fry the diced bacon in a large pot until the fat has rendered.

2. Add the finely chopped onion and sliced celery, and sweat until translucent.

3. Sprinkle over the flour, stir, then pour in the milk while stirring continuously.

4. Add the diced potato and thyme, and simmer until tender (about 20 minutes).

5. Add the clams and cream, then simmer for 5 more minutes – no longer, or the clams turn rubbery.

6. Season with salt and pepper, and stir in the butter at the very end.

Tip: A proper chowder is thick enough to hold a spoon – if it seems thin, simmer a few extra potato cubes in it and mash them.