American Clam Chowder (Creamy Clam and Potato Soup)

Dice the bacon and cook it in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the butter to the pot. Dice the onion and celery, then add them to the pot and sauté for 5-7 minutes until softened and translucent.

Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the clam juice and milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.

Peel and dice the potatoes into 1-1.5 cm cubes. Add them to the simmering liquid. Season with salt and pepper. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

Drain the canned clams, reserving any extra liquid if needed. Stir the drained clams and heavy cream into the soup. Heat through for 2-3 minutes, but do not boil after adding the cream and clams to prevent curdling and toughening the clams.

Taste and adjust seasoning if necessary. Ladle the hot clam chowder into bowls. Garnish with the reserved crispy bacon bits and freshly chopped parsley. Serve immediately with oyster crackers or crusty bread.