Creamy Classic New England Clam Chowder: A Culinary Delight

Ingredients

• 4 slices thick‑cut bacon, diced
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 3 medium potatoes, peeled and cut into ½‑inch cubes
• 3 tablespoons all‑purpose flour
• 2 cups clam juice (or seafood stock)
• 1 cup whole milk
• 1 cup heavy cream
• 2 (6‑oz) cans littleneck clams, drained, juices reserved
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions