30-minute New England Clam Chowder

1. Heat medium pot over medium-high heat. Add bacon strips and cook till crisp and fat is released. Remove the pieces of bacon, drain on paper towels and set aside. 2. In the same pot, add onion and garlic. Cook until garlic is soft and translucent but not burnt, about 2-3 minutes. 3. Add water, potatoes, celery, Worcestershire, dried herbs, black pepper, salt, bottle of clam juice, juice from the 2 cans (but not the clams), and heavy cream 4. Bring the chowder to a boil, then immediately reduce heat to low. Simmer chowder on low heat for about 15 minutes, or until the potatoes are tender. 5. In a small bowl, whisk together the flour and milk. Break up any clumps of flour. After the first 15 minutes of simmering, add this flour/milk mixture to the pot. Also add the minced clams. Increase heat to get the soup to a low boil if cold milk was added. (Note: do not add the flour/milk mixture & clams until you have simmered the chowder for the first 15 minutes to cook the potatoes.) 6. Simmer for about 5 more minutes until the chowder is thickened or until heated through. 7. Serve the chowder with the pieces of bacon on top.