Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serving: 4

Ingredients : 

2 slices bacon
2 tablespoons butter
2 stalks celery
1 small onion
1/2 teaspoon kosher salt, plus more to taste
2 large potatoes
2 tablespoons all-purpose flour
1 cup broth or clam juice
1 1/2 cups milk
1 1/2 pounds fresh clams
Freshly ground black pepper, for garnish

Instructions : 

1. Collect the necessary materials.
2. Bacon should be chopped very finely. In a medium saucepan, melt the butter over medium heat before adding the bacon. Make sure the bacon fat is rendered by cooking it and turning it occasionally. Make sure the butter doesn’t become brown by adjusting the heat.
3. Onion and celery should be finely chopped in the meantime. Stir into the bacon and sprinkle with salt. For approximately 3 minutes, while tossing occasionally, cook until veggies are tender.
4. Prepare the potato for chopping by peeling it. Sprinkle flour over the veggies once they have softened. To avoid the raw flour taste in the chowder, cook, constantly stirring, for 2 minutes or until the flour smells a little bit like pie crust.
5. Make mashed potatoes and pour in some milk and broth. Cook at a low simmer for 10–15 minutes or until the potatoes are fork-tender.
6. Prepare raw clams by shucking them or heating a big saucepan too high. Throw in a cup or so of water. It has to start cooking right away. Cover and boil the clams for 3 to 5 minutes or until they open. Use a fork or a pair of tiny tongs to remove clams from their shells. Do not keep shells. To remove any sediment from the clam cooking liquid, strain it through several layers of cheesecloth or a clean kitchen towel. Incorporate the cooking liquid that was drained into the chowder.
7. When the potatoes are done cooking, add the clams and continue simmering until the clams are completely cooked, around 5 minutes for raw shucked clams and just 1 to 2 minutes for the steamed-opened clams.
8. Add additional salt if you think the chowder needs it. Pepper it up and serve it up hot.