New England Clam Chowder

Steps

1. 1
   Scrub the clams and steam them in 250 ml water, covered, for 5-6 minutes until they open. Discard any that stay shut.
2. 2
   Strain the cooking liquor through muslin to catch the grit and reserve it — this is the backbone of the chowder. Chop the clam meat.
3. 3
   Render the bacon, then soften the onion and celery in the fat with the thyme and bay.
4. 4
   Stir in the butter and flour and cook 3 minutes.
5. 5
   Whisk in the reserved clam liquor, then the milk, and add the potatoes. Simmer 15 minutes until tender.
6. 6
   Add the cream and warm through without boiling.
7. 7
   Return the chopped clams for the final 2 minutes only. Clams cooked longer than that turn to rubber.
8. 8
   Check the seasoning — the liquor is salty, so taste before adding any. Rest 10 minutes and serve with crackers.