Clam chowder is a delicious soup traditionally made with clams, potatoes, onions, celery, and sometimes bacon, all simmered together in a creamy broth. Here’s a basic recipe you can try:

Ingredients:

• 2 tablespoons butter
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 3-4 slices bacon, chopped (optional)
• 3 cups potatoes, peeled and diced
• 2 cups chicken broth or clam juice
• 2 cups milk (or half-and-half for a richer chowder)
• 2 cans (10 oz each) chopped clams, drained (reserve the clam juice)
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (optional, for thickening)

Instructions:

1. Cook Bacon (if using): In a large pot or Dutch oven, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Saute Vegetables: Add butter to the pot with the bacon fat (or start with butter if not using bacon). Saute the onion and celery until softened, about 5-7 minutes.
3. Add Potatoes and Broth: Stir in the diced potatoes and chicken broth (or clam juice). Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
4. Prepare Clams: While the potatoes are cooking, drain the canned clams, reserving the clam juice. If you want a thicker chowder, mix the reserved clam juice with 2 tablespoons of flour until smooth.
5. Combine Ingredients: Once the potatoes are tender, stir in the milk (or half-and-half) and clams. If using the flour mixture, add it now. Cook over medium heat until heated through and slightly thickened, about 5-10 minutes. Season with salt and pepper to taste.
6. Serve: Ladle the clam chowder into bowls. Garnish with chopped bacon (if desired) and fresh parsley. Serve hot with crusty bread or oyster crackers.

This recipe is quite versatile, so feel free to adjust the ingredients and seasonings to suit your taste preferences. Enjoy your homemade clam chowder!