Rocky Point Clam Chowder Recipe

Ingredients

• 3 pounds Fresh clams (littleneck or cherrystone)
• 4 cups Water
• 6 slices Bacon, diced
• 3 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 stalks Celery stalks, finely chopped
• 3 cloves Garlic, minced
• 3 tablespoons All-purpose flour
• 3 large Russet potatoes, peeled and diced
• 2 cups Clam juice
• 2 cups Heavy cream
• 1 Bay leaf
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped