New England Clam Chowder for Two
This homemade New England clam chowder can be made any night of the week if you have a pantry stocked with canned staples like canned clams.
bacon strips, chopped
2
strips
celery, diced
2
stalks
onion, diced
1
small
all-purpose flour
1
tablespoon
diced potatoes, drained
1
(14.5 ounce) can
clam juice
1
(10.5 ounce) can 
whole milk
1
cup
chopped clams
1
(6.5 ounce) can
salt to taste
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ground white pepper to taste
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oyster crackers
1
cup
 Heat a 3-quart saucepan over medium heat. Cook and stir bacon in the hot saucepan until crisp, about 5 minutes; remove to paper towels to drain.
  Cook and stir celery and onion in drippings in the saucepan until softened, about 5 minutes. Stir in flour; cook 1 minute.
  Add potatoes, clam juice, milk, and clams with their liquid. Bring to a boil, then reduce heat to low and simmer for 10 minutes to blend flavors. Season with salt and white pepper.
  Ladle soup into bowls, garnish with bacon, and serve with oyster crackers.
