Clam Chowder

Clam Chowder A hearty, creamy, and flavorful soup that brings the taste of the sea to your table. Perfect for cold days or when you're craving comfort food, this New England classic is sure to impress family and friends. Ingredients 2 dozen fresh clams (or 2 cups canned clams with juice) 4 slices of bacon, diced 1 medium onion, finely chopped 2 medium potatoes, peeled and cubed 2 cups heavy cream 1 cup milk 1 cup chicken or clam broth 1 stalk celery, chopped 2 tbsp all-purpose flour 2 tbsp butter Salt and pepper, to taste Chopped parsley (for garnish) Instructions Prepare the clams: If using fresh clams, scrub them clean and steam until they open. Remove the clams from their shells and chop; reserve the juice, straining to remove sand. Cook the base: In a large pot, sauté bacon until crisp. Remove bacon and set aside, leaving drippings. Add butter, then sauté onions and celery until soft. Stir in flour to form a roux.