Clam Chowder

Scrub clams under cold running water to remove sand and debris. Discard any with cracked shells or those that do not close when tapped.

Dice the onion, celery, and carrot into uniform small pieces. Peel and dice the potato into small cubes.

Melt butter in a large pot over medium heat. Add diced onion, celery, and carrot; sauté for 5–7 minutes until softened and fragrant.

Sprinkle flour over the vegetables and stir well to coat, cooking for 1–2 minutes to remove the raw flour taste (make a light roux).

Pour in broth and stir to dissolve any lumps. Add diced potato and bay leaves; bring to a simmer.

Meanwhile, place clams in a separate pot with a splash of water. Cover and steam over medium-high heat for 8–10 minutes until shells open, discarding any that don't. Remove clams, let cool, then shuck and chop coarsely; strain the steaming liquid through cheesecloth and reserve.

Simmer the soup base for 15 minutes, until potatoes are tender. Stir in chopped clams and reserved clam broth.

Reduce heat to low and slowly stir in heavy cream, stirring constantly. Do not boil. Season with salt, black pepper, and bay leaves removed.

Ladle into bowls, garnish with fresh parsley, and serve with crushed saltine crackers on the side.