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 New England Clam Chowder:


 New England Clam Chowder:




# Ingredients:

– **Clams:**- 1 lb fresh clams (littlenecks or quahogs)
– 1 cup bottled clam juice
– 1 cup water


– **Chowder:**
– 4 strips of bacon, diced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 2 stalks celery, finely chopped
– 2 cups heavy cream or half-and-half
– 2 cups whole milk
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

### Instructions:

1. **Prepare the Clams:**
– Clean the clams thoroughly. In a large pot, combine the clams, clam juice, and water. Cover and bring to a boil. Cook until the clams open, about 5-7 minutes. Remove the clams from the pot, discard any that didn’t open, and strain the broth through a fine mesh sieve to remove any sand. Reserve the broth. Once the clams are cool, remove them from their shells and chop finely.

2. **Cook the Bacon:**
– In a large pot, cook the diced bacon over medium heat until it’s crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

3. **Sauté the Vegetables:**
– Add the chopped onion, celery, and garlic to the pot with the bacon fat. Sauté until the vegetables are soft, about 5 minutes.


4. **Make the Chowder Base:**
– Add the diced potatoes and reserved clam broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.

5. **Thicken the Chowder:**
– In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk and cream, and cook until the mixture thickens, about 5 minutes.

6. **Combine and Cook:**
– Add the thickened milk mixture to the pot with the potatoes and broth. Stir well to combine. Add the chopped clams and cooked bacon. Cook for another 5 minutes to let the flavors meld together. Season with salt and pepper to taste.

7. **Serve:**
– Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with crackers or crusty bread.

Enjoy your homemade New England Clam Chowder!


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