A rich and creamy seafood chowder perfect for cozy evenings.
Cook the bacon, celery, and onion in a skillet over medium heat until the onion becomes translucent.
Stir occasionally to prevent sticking and ensure even cooking.
In a saucepan, melt the butter over medium heat.
Use a heavy-bottomed pan to avoid burning the butter.
Whisk in the flour to create a roux, cooking until it becomes bubbly.
Keep whisking to avoid lumps forming in the roux.
Gradually add the clam juice, whisking until smooth.
Add the liquid slowly to maintain a smooth consistency.
Add the cooked onion mixture to the saucepan and stir well.
Ensure the mixture is evenly combined for a consistent flavor.
Pour in the cream and remaining clam juice, stirring constantly.
Stir gently to avoid breaking the cream.
Add the clams and diced potatoes, reduce the heat, and let it simmer for 30 minutes.
Simmering allows the flavors to meld together beautifully.
Season with white pepper and serve hot.
Taste before serving to adjust the seasoning if needed.
