Ingredients:

• 2 6.5 oz cans of chopped or minced clams
• 1 strip of thick sliced double smoked bacon
• 3 potatoes
• 1 medium onion
• 1 carrot
• 1 stalk of celery
• 1.5 cups stock
• 1 cup of heavy cream
• 3 tablespoons of flour
• 1 bay leave
• Salt to taste
• Ground black pepper

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Warm up deep non-stick pan over medium-high heat, dice bacon and fry it in the pan until colored, don’t forget to stir:

   

3. Peel and dice onion, add them to the pan and fry onions until transparent, stir from time to time:

   

4. Peel and shred the carrot, when onions are cooked, add carrots in:

   

5. And then dice celery stalk (keep fresh leaves if any, for decoration) and it to the pan as well, mix everything and continue cooking over moderate heat for 3 mins or so, continue stirring:

   

6. Then pour flour in:

   

   And mix it in carefully:

   

7. Pour broth in:

   

8. Then open both clam cans and drain clam broth into the pot (keep clams in the can still):

   

9. Pour cream in:

   

10. Add bay leave:

    

11. Peel potatoes, then dice them into smaller cubes for soup; bring chowder to simmer and add potatoes in:

    

12. Season with salt and ground black pepper to taste:

    

13. Cook over light simmer until potatoes become soft when pierced with a knife. Then add clams to the pot, heat them through lightly (about 1 minute to prevent them from hardening):

    

14. Then turn heat off, add chopped celery leaves (or other greens):

    

15. The New England Clam Chowder is ready:

    

16. Serve it: