New England Clam Chowder

In a medium saucepan, cook Bacon (6 slices) medium heat until crispy, about 10 minutes.

In a medium skillet, melt Unsalted Butter (3 Tbsp) over medium heat. Add White Onion (1/2) and sauté until fragrant, 3-5 minutes.

Add Celery (2 stalks) into the skillet. Stir and cook for 2-3 minutes.

Sprinkle in All-Purpose Flour (3 Tbsp) and sauté with onion and celery for a minute or two.

Whisk in Whole Milk (1/2 cup) and Chicken Bone Broth (1/2 cup) . Bring to a simmer and cook for 5-8 minutes, until it has thickened.

Add remaining White Onion (1/2) into the pan with the bacon and cook until translucent.

Add the juice from the Whole Baby Clams (1 can) and remaining Chicken Bone Broth (1/2 cup) , followed by the Red Potatoes (3 cups) . Cover and cook over medium heat until potatoes are fork tender, about 15-20 minutes. Stir occasionally.

Once the potatoes are done, add clams, cream of celery soup, Whole Milk (1/2 cup) , Heavy Cream (1 cup) , and Dried Dill Weed (1 tsp) . Stir everything together consistently and cook the chowder over medium-low heat for another 5 minutes.

Season with Salt and Pepper (to taste) .