New England Clam Chowder

A creamy and hearty soup made with fresh clams, potatoes, and bacon.

Ingredients - Serves 6

In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
Add the diced onion and celery to the pot and cook until softened, about 5 minutes.
Add the diced potatoes, bay leaf, thyme, salt, and pepper to the pot. Stir to combine.
Drain the clams, reserving the clam juice. Add the clam juice to the pot and bring to a simmer.
Cover the pot and cook for 15 minutes, or until the potatoes are tender.
In a separate small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux.
Slowly whisk in the milk and heavy cream, stirring constantly until the mixture thickens.
Pour the roux mixture into the pot with the potatoes and stir to combine.
Add the clams and cook for an additional 5 minutes, or until the clams are heated through.
Serve the clam chowder hot, garnished with the crispy bacon and fresh parsley.