New England Clam Chowder Classic

In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the rendered fat in the pot. Set the crispy bacon aside for garnish.

Add the chopped onion and celery to the bacon fat in the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes. Do not brown them.

Sprinkle the flour over the softened vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux, which will thicken the chowder.

Gradually whisk in the clam juice and water, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer. Add the diced potatoes, reduce heat to low, cover, and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.

Once potatoes are tender, stir in the drained chopped clams, heavy cream, and butter. Heat gently over low heat, stirring frequently, until the chowder is hot and slightly thickened. Do not allow it to boil once the cream is added, as it can curdle.

Season the chowder generously with salt and freshly ground black pepper to taste. Ladle the hot chowder into bowls, garnish with the reserved crispy bacon and fresh chopped parsley. Serve immediately with oyster crackers or crusty bread.