Clam Chowder: New England-style clam chowder

Preparation

1. We put the clams in cold water for an hour to release the sand.

2. We rinse the clams and put them in a pot; cover with ½ liter of water to which we add a teaspoon of salt.

3. When it comes to a boil, wait until they open up and remove them with a slotted spoon.

4. Those that have not opened after 5 minutes, we discard. We keep the cooking water, which we strain through a cloth strainer if possible. Remove the meat of the clams from their shells and reserve.

5. In a heavy-bottomed saucepan with a drop of oil, sauté the bacon until crisp.

6. Drain it with a slotted spoon and put it on kitchen paper to absorb the fat.

7. In the same pan, sauté the onion cut into fine julienne strips until it becomes transparent.

8. Add the diced potatoes, 250 ml of the clam broth, a pinch of salt and ground pepper at will. Cover and let cook for 15 minutes, or until the potatoes are tender.

9. Remove the pan from the heat and add the reserved clams.

10. On the other hand, we mix the flour with the cold milk and beat with a few rods until there are no lumps. Pour this mixture into the pot and also the liquid cream.

11. Return to heat (medium) stirring the soup constantly, until it thickens and bubbles, which should happen in about 3 minutes.

12. Serve piping hot garnishing with the pieces of fried bacon and chopped parsley.