Hearty New England Clam Chowder

Prepare: You'll need a large pot to make this soup, I like to use my 7 quart dutch oven.

Crisp the bacon: Heat a large pot over MED-LOW heat, then add bacon pieces and cook until crispy. Remove with a slotted spoon (or tongs) to a paper towel lined plate, reserving drippings in the pot.

Soften vegetables: Increase heat to MED, then add onion, celery and leeks and sauté about 3-4 minutes, until soft. Add flour and stir to coat vegetables. Cook 1 minute, stirring often.

Add liquids and potatoes: Add diced potatoes, chicken broth, clam juice, thyme, salt, pepper, bay leaves, and tabasco sauce. Stir well, then bring to a boil. Once boiling, reduce heat and cover, simmering about 15 minutes or so, until potatoes are fork tender.

Add dairy and clams: Add canned clams, and pour in half and half stirring well to combine. Cook over MED heat, stirring often, about 5 minutes, or until heated through and thickened to desired consistency.

Serve: Taste, then add salt and pepper if needed. Serve topped with cooked bacon, oyster crackers, sliced green onions and enjoy.