Homemade Creamy Clam Chowder by Chefzealand

Ingredients

• 5 slices bacon, cubed
• 3 tbsp butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 tbsp all-purpose flour
• 1 cup clam juice
• 4 cup whole milk
• 1 large russet potato, peeled and cubed
• 2 bay leaves
• 1 tbsp fresh thyme, chopped
• 2 cans (6.5 oz each) clams, drained
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Cook bacon in a large pot over medium heat until crispy, then remove excess fat.
2. Add butter to the pot and sauté onions and celery until they begin to sweat, about 5 minutes.
3. Stir in flour and cook for 1-2 minutes to remove the raw flour taste.
4. Deglaze the pot with clam juice, then gradually whisk in the milk one cup at a time
5. Boil cubed potatoes in a separate pot of water until mostly cooked, about 8 minutes, then drain.
6. Add bay leaves and thyme to the chowder base and simmer on low for 10 minutes.
7. Add the pre-boiled potatoes, drained clams, and parsley to the pot.
8. Remove bay leaves and thyme sprigs, stir in cooked bacon, and simmer for another 2-3 minutes before serving.