Ingredients

• 4 slices Bacon, thick-cut
• 1 medium Onion, yellow, diced
• 2 stalks Celery, diced
• 2 cloves Garlic, minced
• 2 medium Potatoes, Russet, peeled and diced
• 2 6.5 oz cans Clams, canned, chopped, drained (reserve juice)
• 1 cup Clam juice, bottled
• 2 cups Fish stock or chicken broth
• 2 cups Heavy cream
• 1 cup Milk, whole
• 0.25 cup All-purpose flour
• 2 tablespoons Unsalted butter
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1

   In a large pot or Dutch oven, cook the 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.

2. 2

   Add diced onion and celery to the pot with the bacon fat. Sauté over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.

4. 4

   Gradually whisk in the reserved clam juice (from canned clams), bottled clam juice, and fish stock (or chicken broth) until smooth. Bring to a simmer, stirring, until the mixture thickens slightly.

5. 5

   Add the diced potatoes to the pot. Bring back to a simmer, then reduce heat, cover, and cook for 10-15 minutes, or until potatoes are tender.

6. 6

   Pour in the heavy cream and whole milk. Stir in the drained chopped clams. Heat gently, stirring occasionally, until the chowder is hot but do not boil.

7. 7

   Season with salt and black pepper to taste. Stir in the chopped fresh parsley just before serving.

8. 8

   Serve hot, garnished with the reserved crispy bacon and optional oyster crackers.