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 and set aside, leaving about 2 tablespoons of bacon fat in the pot. If there's too much, drain some off.

Add the chopped onion and diced celery to the pot with the bacon fat. Sauté over medium heat until the vegetables soften and become translucent, about 5-7 minutes. Do not brown them.

Stir in the diced potatoes and clam juice. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.

While the potatoes cook, in a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux. Gradually whisk in the whole milk until smooth and slightly thickened.

Pour the milk and flour mixture into the pot with the potatoes, stirring constantly to combine. Add the drained chopped clams and stir. Bring the chowder to a gentle simmer, stirring occasionally, and cook for another 5 minutes to allow flavors to meld and the chowder to thicken slightly.

Remove the pot from the heat and stir in the heavy cream. Season with salt and black pepper to taste. Do not boil the chowder after adding the cream, as it can curdle. Serve immediately, garnished with the reserved crispy bacon and fresh chopped parsley.