New England Clam Chowder

Ingredients

• 4 slices bacon
• 1 medium yellow onion
• 2 stalks celery
• 2 tbsp all-purpose flour
• 2 cups clam juice
• 1 cup water
• 1½ lb potatoes
• 16 oz canned chopped clams
• 1½ cups heavy cream
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)
• 1 cup oyster crackers (optional)

Steps

1. Dice bacon into small pieces. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon fat in the pot.
2. Dice the onion and celery. Add to the pot with the reserved bacon fat and cook until softened, about 5-7 minutes.
3. Sprinkle flour over the cooked vegetables and stir for 1 minute to create a roux.
4. Gradually whisk in clam juice and water, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Peel and dice potatoes into 1/2-inch cubes. Add potatoes to the pot, reduce heat, cover, and simmer for 10-15 minutes, or until potatoes are tender.
6. Drain the canned clams, reserving their liquid. Add the chopped clams, reserved clam liquid, and heavy cream to the pot. Heat through gently, but do not boil.
7. Season with salt and pepper to taste. Ladle into bowls and garnish with reserved crispy bacon and fresh parsley, if desired. Serve with oyster crackers.