Perfectly Creamy Clam Chowder

Prepare the Clams

• Clean fresh clams by scrubbing shells and soaking in cold water for 20 minutes to remove sand.

• Steam clams in 1 cup of water for 5-7 minutes, or until they open.

• Remove clams from shells, chop, and set aside.

• Strain and reserve clam broth for later use.

• Cook the Bacon

• In a large pot, cook diced bacon over medium heat until crispy.

• Remove bacon with a slotted spoon and set aside.

• Leave the bacon grease in the pot.

• Sauté the Onion and Garlic

• Add chopped onion and minced garlic to the pot.

• Cook for about 5 minutes, until the onion is soft and translucent.

• Cook the Potatoes

• Add diced potatoes, clam juice, and a bay leaf to the pot.

• Bring to a boil, then reduce heat and simmer for 10-12 minutes, until potatoes are tender.

• Make the Roux

• In a separate pan, melt butter over medium heat.

• Stir in flour and cook for 2 minutes, stirring constantly.

• Slowly whisk in milk and heavy cream until smooth and creamy.

• Simmer until the mixture thickens.

• Combine and Simmer

• Add the roux to the pot with the potatoes, stirring well.

• Stir in chopped clams, cooked bacon, and reserved clam broth (optional for a stronger flavor).

• Season with salt and pepper.

• Simmer for an additional 5 minutes.

• Serve

• Ladle chowder into bowls.

• Garnish with fresh parsley and a sprinkle of bacon, if desired.

• Serve warm with crusty bread or oyster crackers.