New England Clam Chowder for Two

Recipe View Render the Bacon (5 minutes): In a 3-quart saucepan or Dutch oven over medium heat, cook the diced bacon until crisp and golden brown. Remove the bacon with a slotted spoon and set aside on paper towels to drain, reserving about 1 tablespoon of bacon fat in the pot. Discard any excess fat.

Recipe View Sauté the Vegetables (5 minutes): Add the diced celery and onion to the pot with the reserved bacon fat. Cook, stirring occasionally, until the vegetables are softened and translucent.

Recipe View Create a Roux (1 minute): Sprinkle the flour over the vegetables and stir constantly for 1 minute, cooking the flour and creating a roux. This will help thicken the chowder.

Recipe View Build the Chowder (10 minutes): Gradually pour in the clam juice, stirring constantly to avoid lumps. Add the diced potatoes and the reserved liquid from the canned clams. Bring the mixture to a simmer.

Recipe View Simmer and Finish (10 minutes): Reduce the heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld together. Stir in the milk (or half-and-half) and the chopped clams. Heat through gently, being careful not to boil. Season with salt and white pepper to taste.

Recipe View Serve: Ladle the clam chowder into bowls. Garnish with the reserved crispy bacon and a sprinkle of fresh parsley, if desired. Serve immediately with fresh oyster crackers.