New England Clam Chowder Classic

In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon fat in the pot. Add the diced onion and celery to the pot and sauté for 5-7 minutes until softened and translucent.

Add the butter to the pot with the softened vegetables and melt. Sprinkle in the all-purpose flour and stir constantly for 1-2 minutes to create a roux. This will thicken the chowder.

Gradually whisk in the clam juice (and any reserved liquid from the canned clams) until smooth, ensuring no lumps remain. Add the diced potatoes to the pot. Bring the mixture to a gentle simmer, stirring occasionally.

Reduce the heat to low, cover the pot, and let the chowder simmer for 10-15 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.

Pour in the whole milk and heavy cream. Add the drained chopped clams to the pot. Stir gently and heat the chowder through, but do not bring it to a boil after adding the dairy, as it can curdle.

Season the chowder generously with salt and black pepper to taste. Ladle the hot chowder into bowls. Garnish each serving with the reserved crispy bacon, fresh chopped parsley, and a handful of oyster crackers. Serve immediately.