Clam Chowder

In a Dutch oven, cook the bacon strips over medium heat until they're crisp. Remove them from the pot and transfer them to a paper towel-lined plate to drain. Saute the chopped onions and celery in the drippings, stirring occasionally, until they're tender. Add the minced garlic and cook for another minute.

Stir in the cubed potatoes, water, clam juice, chicken bouillon, white pepper and thyme. Bring the soup to a boil. Reduce the heat and simmer, uncovered, for 15 to 20 minutes, until the potatoes are tender.

In a small bowl, whisk together the flour and 1 cup half-and-half until smooth. Gradually stir it into the soup. Bring the soup to a boil. Cook and stir until the soup has thickened, about one to two minutes. Stir in the chopped clams (and their liquid) and the remaining 1 cup half-and-half. Stir until the clams are heated through, but do not boil the soup.

Ladle the chowder into bowls. Crumble the cooked bacon and sprinkle it over each bowl. Editor's Tip: Serve the chowder hot with oyster crackers on the side. Homemade bread bowls are another delicious way to enjoy this chowder.