# What you'll need:
→ Seafood
01 - 2 cups chopped clams (fresh or canned, drained, juice reserved)
→ Vegetables
02 - 3 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 clove garlic, minced
→ Meats
06 - 4 ounces thick-cut bacon, diced
→ Dairy
07 - 2 cups whole milk
08 - 1 cup heavy cream
→ Liquids
09 - 1 cup bottled clam juice (plus reserved clam juice, total up to 2 cups)
→ Pantry
10 - 3 tablespoons unsalted butter
11 - 3 tablespoons all-purpose flour
12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Oyster crackers or crusty bread, for serving
# Method:
01 - In a large pot or Dutch oven over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
02 - Add unsalted butter to the pot. Sauté finely chopped onion, diced celery, and minced garlic until softened, approximately 5 minutes.
03 - Sprinkle all-purpose flour over the vegetables and stir continuously for 2 minutes to create a roux.
04 - Gradually whisk in clam juice (bottled plus reserved) while scraping the bottom of the pot. Add diced potatoes, bay leaf, and dried thyme. Bring to a gentle simmer.
05 - Cover the pot and cook until the potatoes are tender, about 12 to 15 minutes.
06 - Stir in chopped clams, whole milk, and heavy cream. Maintain a gentle simmer without boiling, cooking for 5 to 7 minutes until the chowder thickens slightly.
07 - Remove bay leaf. Season with salt and freshly ground black pepper to taste.
08 - Ladle chowder into bowls. Garnish with reserved bacon and chopped parsley. Serve alongside oyster crackers or crusty bread.
