Clam Chowder

Ingredients

• 120 g Bacon
• 1 pcs Yellow Onion
• 2 pcs Celery
• 2 pcs Garlic
• 1 tbsp Unsalted Butter
• 2 tbsp All Purpose Flour
• 1 tsp Thyme
• 1 pcs Bay Leaves
• 2 cups Clam Juice
• 300 g Yukon Gold Potatoes
• 12 tbsp Heavy Cream
• 280 g Canned Chopped Clams
• 1.25 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 2 tbsp Parsley
• 1 pcs Lemon

Method

1. Dice {yellow_onion}, dice {celery}, mince {garlic}, dice {yukon_gold_potatoes}, chop {parsley}, and cut {lemon} so everything is ready for quick cooking.
2. Cook {bacon} in a heavy pot over medium heat until the fat renders and the bacon turns browned and crisp, stirring occasionally so it colors evenly without burning.
3. Add {unsalted_butter} to the bacon fat, then add the prepared {yellow_onion} and {celery}. Season with {kosher_salt} and cook over medium heat until softened and translucent. Stir in {garlic} and cook until fragrant.
4. Sprinkle in {all_purpose_flour} and stir over medium heat until the raw smell cooks off and the pot looks sandy. Add {thyme} and {black_pepper} to bloom in the fat, then slowly pour in {clam_juice}, scraping up the fond. Add {bay_leaves} and the prepared {yukon_gold_potatoes}, season lightly with more {kosher_salt}, and bring to a gentle simmer.
5. Simmer the chowder over low heat until the {yukon_gold_potatoes} are tender and the broth has thickened enough to coat a spoon, stirring now and then so the bottom does not catch.
6. Lower the heat and stir in {heavy_cream} and {canned_chopped_clams}. Warm gently until the clams are heated through and the chowder is silky; do not boil or the dairy can split and the clams turn firm. Remove {bay_leaves}, taste, and adjust with {kosher_salt} and {black_pepper}.
7. Ladle the chowder into warm bowls and finish with {parsley} and a squeeze of {lemon} for freshness that lifts the rich broth. Serve right away while the bacon stays crisp and the chowder is hot.