Chef Marc Stanzi'S Clam Chowder

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   ["In a Soup Pot on medium-low heat; cook bacon and stir until fat renders and you

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   cannot see any soft fatty parts, 6 to10 minutes taking care not to Blacken the bottom of the pot.(Brown is good that's caramelized sugars called fond, but Black is burnt and taste bitter. Immediately take pot off heat source should you see any Black edges starting. Then reduce heat and resume after the pot has cooled slightly)", "Remove rendered Bacon from the pot leaving bacon fat in pot. Separate Bacon into 1/4 & 3/4 and save for later.", "Add Onion and Celery to the bacon fat and season with a little Salt and Pepper; cook for 2-3 minutes (this should pull any Brown fond off the bottom of the pot, that good caramelized bacon flavor). Add Potatoes and Garlic then cook over medium heat 3-4 minutes stirring often.", "Stir in flour and keep stirring until it is completely incorporated and you do not see any Raw White Flour Spots (essentially this should look like a gummy mess; it is a ""working roux"").", "Stir in Cold Whole Milk. Then add Clam Juice and Cream. Bring to a simmer stirring occasionally and making sure nothing is sticking to the bottom.", "Turn Off Heat. Stir in Cold Whole Milk. Then add Clam Juice and Cream. Bring to a simmer stirring occasionally and making sure nothing is sticking to the bottom.", "Stir in the 3/4 of Bacon and chopped Parsley and adjust Salt and Pepper to taste. (I go a little heavy on the black pepper it works with well the heavy cream)", "Use the 1/4 reserved Bacon to garnish the top of the Chowder and serve with Saltine/Oyster crackers or Crusty White Bread."]

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