New England Clam Chowder

New England clam chowder is a thick, creamy, cream-based soup with bacon and potato – it almost stands up as a main course.

1. Cut the smoked bacon into small cubes, and in a large pot render its fat crisp.

2. Add the finely chopped onion and the sliced celery stalk, and sweat them glassy.

3. Sprinkle over the wheat flour, stir it in, then stirring constantly pour in the milk, so it stays lump-free.

4. Add the diced potato and the thyme, and cook until soft, about 20 minutes.

5. Add the clams and the cream, and simmer it for a further 5 minutes – do not cook it longer, or the clams toughen.

6. Salt and pepper it, and finally stir in the butter, so the soup is silky and glossy.

Tip: A real chowder is thick, almost cuttable with a spoon – if you find it thin, cook a few more cubes of potato in it, and mash some of it.