New England clam chowder

Dice the onion; chop the celery, splitting the thicker parts; peel and dice the potatoes to about a quarter inch, all the same size; mince or press the garlic.

Put four strips of bacon in a cold large Dutch oven over medium-high heat and cook six to ten minutes until crispy. Remove with a slotted spoon.

Add two tablespoons of butter to the bacon fat and melt over medium-high heat. Add onion, celery and garlic and cook about four minutes, until the onion is tender.

Sprinkle in a third of a cup of flour, mixing, and cook about a minute to form the start of a roux.

Stir in the juice from the clams (not the clams). Drizzle in a cup and a half each of chicken stock and whole milk while stirring and scraping the bottom of the pot.

Season with one and a half teaspoons of salt and a quarter teaspoon of black pepper; cook about two minutes until it starts to thicken.

Add the potatoes and a bay leaf, bring to a boil, then reduce to a simmer; do not leave it at a full boil or it may break. Simmer about 15 minutes until the potatoes are tender.

Stir in a cup and a half of half and half and the clams; only warm the clams through. Remove the bay leaf, taste and adjust the salt.

Ladle into bowls and garnish with chopped parsley and crumbled bacon.