Clam Chowder

Instructions

1. In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
2. Add butter to the pot with the bacon drippings, then sauté the chopped onion, celery, and minced garlic until the onion is translucent.
3. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Gradually whisk in the clam juice, ensuring there are no lumps.
5. Add the diced potatoes, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
6. Add the clams and their juices to the pot, cooking until the clams open, about 5-7 minutes. Discard any clams that do not open.
7. Stir in the whole milk and heavy cream, heating gently without boiling.
8. Remove the bay leaf, adjust seasoning with salt and pepper, and serve hot, garnished with crispy bacon and chopped parsley.

Prep

• Soak clams in salted water for 1 hour to remove sand.