Creamy New England Clam Chowder

Cook the Bacon:

1. In a large soup pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy. Use a slotted spoon to remove the bacon and set it aside. Leave about 2 tablespoons of bacon drippings in the pot.

Sauté the Vegetables:

1. Add the chopped onion and diced celery to the pot with the bacon drippings. Sauté them until they become translucent and tender, about 5 minutes.

Make the Roux:

1. Push the sautéed vegetables to the side of the pot and add the butter to the cleared space. Once the butter melts, sprinkle the flour over it and stir to form a roux. Let the roux cook for a minute or two, but be careful not to let it brown.

Add Liquids:

1. Gradually pour in the reserved clam juice while stirring to avoid lumps. Then, add the milk and heavy cream, stirring to combine everything smoothly.

Add Potatoes and Bay Leaf:

1. Add the diced potatoes and bay leaf to the pot. Allow the mixture to simmer gently until the potatoes are cooked and tender, about 15-20 minutes.

Add Clams and Bacon:

1. Once the potatoes are cooked, add the chopped clams (both the clams and the juice) and the cooked bacon back to the pot. Simmer for an additional 5-10 minutes to heat the clams through.

Season and Serve:

1. Taste the chowder and season with salt and pepper according to your preference. Remember that the clam juice and bacon already add some saltiness to the dish. Remove the bay leaf before serving.

Garnish and Serve:

1. Ladle the clam chowder into bowls and garnish with chopped fresh parsley. If desired, serve with oyster crackers on the side for some added crunch.