Clam Chowder with Bacon and Potatoes

Ingredients

• 4 slices bacon, chopped
• 1 onion, diced
• 2 celery stalks, diced
• 2 potatoes, peeled and diced
• 2 tbsp flour
• 2 cups clam juice or seafood stock
• 1 cup whole milk
• 1 cup heavy cream
• 2 cans chopped clams, drained
• Salt and black pepper to taste
• Chopped parsley for garnish

Instructions

1. Cook bacon in a pot until crisp, then remove some for garnish and leave the rendered fat behind.
2. Add onion and celery and cook until softened, then stir in potatoes.
3. Sprinkle in flour and cook for 1 minute, then gradually add clam juice, milk, and cream.
4. Simmer until the potatoes are tender, then stir in the clams and heat gently without boiling.
5. Season to taste and serve topped with reserved bacon and parsley.