This version of New England Clam Chowder is heavy on flavors with a mix of clams, clam juice, half and half cream, and flavorful seasonings. It's perfect for warming up during winter, featuring bacon, celery, and a hint of spice.
1: Prepare the clams and set them aside.
2: In a pot, cook the bacon until crispy and remove.
3: Sauté the celery and onions in the bacon grease.
4: Add the clam juice and half and half cream, and bring to a simmer.
5: Stir in the clams, onion powder, garlic powder, white pepper, Tony Chachere seasoning, and red pepper flakes.
6: Mix in flour to thicken, and adjust seasoning to taste.
7: Serve hot with buttered Texas toast.
