New England Clam Chowder

🛒 Ingredients

• Thick-cut bacon 25 g · 120 kcal
• Yellow onion, diced 37 g · 15 kcal
• Celery, diced 13 g · 2 kcal
• Potatoes, peeled and diced 75 g · 60 kcal
• Canned chopped clams, drained 50 g · 40 kcal
• Clam juice 60 g · 5 kcal
• All-purpose flour 5 g · 18 kcal
• Unsalted butter 7 g · 50 kcal
• Heavy cream 60 g · 200 kcal
• Whole milk 60 g · 38 kcal

👨‍🍳 Instructions

1. Render thick-cut bacon in a large pot or Dutch oven over medium heat until crisp; remove bacon, chop, and set aside. Leave about 2 tablespoons of bacon fat in the pot.
2. Add diced yellow onion and celery to the pot with bacon fat and sauté until softened, about 5-7 minutes.
3. Stir in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
4. Gradually whisk in clam juice and whole milk, bringing the mixture to a gentle simmer.
5. Add diced potatoes and simmer for 10-15 minutes, or until potatoes are tender.
6. Stir in chopped clams and heavy cream; heat through gently without boiling to prevent curdling.
7. Season generously with salt and freshly ground black pepper to taste.
8. Serve hot, garnished with the reserved chopped bacon and fresh parsley.