New England Clam Chowder

Ingredients

• 4 slices thick-cut bacon, cut into 1/2-inch pieces
• 1 medium yellow onion, finely diced
• 3 stalks celery, finely diced
• 3 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups bottled clam juice
• 1 cup chicken broth
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 2 cups heavy cream
• 3 cans (6.5 oz each) chopped clams, drained with juice reserved
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt, plus more to taste
• 2 tablespoons fresh flat-leaf parsley, chopped
• Oyster crackers, for serving

Instructions

1. In a large heavy-bottomed pot or Dutch oven over medium heat, cook the bacon pieces until crispy and the fat has rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the diced onion and celery to the pot with the bacon fat and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
3. Add the butter to the pot and let it melt into the vegetables. Sprinkle the flour over the vegetable mixture and stir constantly for 2 minutes to cook out the raw flour taste and form a light roux.
4. Slowly pour in the reserved clam juice from the cans, the bottled clam juice, and the chicken broth, whisking steadily to prevent lumps. Bring the mixture to a gentle boil while continuing to stir until the broth begins to thicken slightly, about 3 minutes.
5. Add the cubed potatoes, bay leaves, fresh thyme, black pepper, and white pepper. Reduce heat to medium-low and simmer uncovered until the potatoes are completely tender when pierced with a fork, about 15 to 18 minutes.
6. Pour in the heavy cream and stir to combine. Add the drained chopped clams and Worcestershire sauce. Simmer gently over low heat for 5 minutes — do not let the chowder boil at this stage, as boiling can toughen the clams and cause the cream to break.
7. Remove and discard the bay leaves. Taste the chowder and adjust seasoning with kosher salt and additional black pepper as needed. If the chowder is thicker than desired, stir in a splash of additional clam juice or broth.
8. Ladle the chowder into warm bowls, then top each serving with the reserved crispy bacon pieces and a sprinkle of fresh parsley. Serve immediately with oyster crackers on the side.