New England Clam Chowder

Indulge in the rich and creamy goodness of New England Clam Chowder, a classic seafood soup that captures the essence of the region's culinary tradition. Each spoonful is a savory delight filled with tender clams, hearty potatoes, and smoky bacon flavors.

Ingredients:

• 2 cups chopped clams
• 1 cup clam juice
• 4 slices bacon, diced
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 3 potatoes, peeled and diced
• 2 cups half-and-half
• 1 cup whole milk
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 1 bay leaf
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

In a large pot, cook diced bacon until crispy

Remove bacon and set aside

In the same pot, saut chopped onion and celery in bacon fat until softened

Add diced potatoes and cook for 5 minutes

Stir in flour and cook for an additional 2 minutes to make a roux

Gradually whisk in clam juice, half-and-half, and whole milk until smooth

Add bay leaf, chopped clams, and cooked bacon

Season with salt and pepper

Simmer on low heat for 20-25 minutes or until potatoes are tender

Stir in butter for added richness

Remove bay leaf and discard

Serve hot, garnished with chopped fresh parsley