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1
In a large saucepan over medium-high heat, combine clams and clam juice and bring to a boil.
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2
Reduce the heat to a simmer and steam clams until they open.
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3
Remove from pan and dispose of any clams that failed to open.
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4
Remove clams from their shells (cut in half if very large).
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5
Reserve several clams in their shells for garnish.
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6
Strain the clam juice through a fine-mesh sieve lined w/ cheese cloth to remove any grit.
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7
You should have 1.5-2 cups of clam juice remaining.
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8
Set aside in a bowl for later use.
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9
If you don't have cheese cloth use a strainer w/ small holes.
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10
In a small frying pan, over medium-high heat, saute bacon until light pink, approximately 2-3 minute Remove from heat and set aside for later use.
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11
In a large saucepan over medium heat, melt the butter.
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12
Add the onion and saute until just softened, 3-6 minutes.
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13
Add the bacon with grease and continue to saute, stirring occasionally, until the bacon is cooked.
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14
Add the celery and saute for 1 minute.
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15
Add the flour and cook, stirring for 2 minutes longer.
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16
Stir in the strained clam juice, potatoes, milk and bay leafs.
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17
Raise the heat to medium-high and bring to a simmer, scraping up any browned bits from the bottom of the pan.
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18
Reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes.
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19
Discard the bay leafs and season to taste with salt and white pepper.
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20
Add the parsley, shucked clams, and reserved clams in their shells.
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21
Cook for 1 minute longer to warm the clams through.
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22
Ladle the chowder into warmed bowls and serve w/ warmed or toasted bread.
