New England Clam Chowder

Ingredients

• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt (to taste)
• Black pepper (to taste)
• Dried thyme (1 teaspoon)
• Bay leaf (1)
• Heavy cream (1 cup)
• Milk (1 cup)
• Unsalted butter (2 tablespoons)
• All-purpose flour (3 tablespoons)
• Potatoes (2 cups, diced)
• Celery (1 cup, diced)
• Onion (1 cup, diced)
• Bacon (4 slices, chopped)
• Fresh clams (2 cups, cleaned and chopped)
• Clam juice (1 cup (reserved from clams))

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the diced onion and celery to the pot with the bacon fat. Cook over medium heat until softened, about 5 minutes.
3. Stir in the diced potatoes, bay leaf, thyme, salt, and pepper. Mix well to combine.
4. Drain the clams, reserving the clam juice. Add the reserved clam juice to the pot and bring to a simmer.
5. Cover the pot and cook for 15 minutes, or until the potatoes are tender.
6. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1-2 minutes to eliminate the raw flour taste.
7. Slowly whisk in the milk and heavy cream, stirring constantly until the mixture thickens, around 3-4 minutes.
8. Pour the roux mixture into the pot with the potatoes and stir to combine thoroughly.
9. Add the chopped clams and cook for an additional 5 minutes, or until the clams are heated through.
10. Taste and adjust seasoning with additional salt and pepper if necessary.
11. Serve the clam chowder hot, garnished with the crispy bacon and freshly chopped parsley.