New England Clam Chowder with Bacon

Method

1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside.
2. In the same pot, melt butter and add onion and celery, sautéing until softened.
3. Add potatoes and cook for 5 minutes.
4. Stir in clams, broth, milk, cream, and thyme. Bring to a boil.
5. Reduce heat and simmer for 15 minutes.
6. Stir in crispy bacon and season with salt and pepper. Serve hot.