Homemade New England Clam Chowder

Ingredients:

4 cups fresh clams (or 2 cans, drained)

4 slices bacon, chopped

1 small onion, diced

2 medium potatoes, peeled and diced

2 cups whole milk

1 cup heavy cream

2 tbsp butter

2 tbsp all-purpose flour

1 cup clam juice (or chicken broth)

Salt and pepper, to taste

1 bay leaf

Fresh parsley, for garnish

Instructions:

1. Prepare the Clams:

If using fresh clams, clean and steam them until they open. Remove the meat and chop finely. Save the clam juice.

2. Cook the Bacon:

In a large pot over medium heat, cook the bacon until crispy. Remove and set aside.

3. Sauté the Vegetables:

In the same pot, add butter and diced onion. Cook until soft.

Stir in flour and cook for 1-2 minutes to form a roux.

4. Simmer the Chowder:

Gradually add clam juice and mix well to avoid lumps.

Add diced potatoes and bay leaf. Simmer for 10-15 minutes until potatoes are tender.

5. Finish with Dairy & Clams:

Stir in milk, cream, and chopped clams. Cook for another 5 minutes, but do not boil.

Season with salt and pepper. Remove bay leaf.

6. Serve & Enjoy:

Garnish with crispy bacon and fresh parsley. Serve hot with oyster crackers or bread.