Recipe of Clam Chowder

Ingredients

• 2 cans (6.5 oz each) chopped clams, drained, juice reserved
• 4 slices bacon, chopped
• 1 onion, finely chopped
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 3 cups peeled and diced potatoes
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Directions

1. 1

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

2. 2

   Add chopped onions, celery, and garlic to the pot. Cook until they become tender and translucent.

3. 3

   Stir in diced potatoes, bay leaf, and dried thyme. Cook for a few minutes.

4. 4

   Sprinkle flour over the vegetables and stir to combine, creating a roux.

5. 5

   Gradually pour in the reserved clam juice, whole milk, and heavy cream, stirring constantly to avoid lumps.

6. 6

   Add the drained clams to the pot and bring the mixture to a simmer. Cook until the potatoes are tender.

7. 7

   Season with salt and black pepper to taste.

8. 8

   Remove the bay leaf and discard.

9. 9

   Serve the clam chowder hot, garnished with crispy bacon and chopped fresh parsley.