A hearty and flavorful clam and corn chowder, perfect for a cozy meal.
Cook the bacon in a large saucepan over medium heat until crispy.
Use a slotted spoon to remove the bacon, leaving the drippings for added flavor.
Sauté the onion, carrots, thyme, and rosemary in the bacon drippings until tender.
Add a pinch of salt to help the vegetables release their moisture.
Sprinkle the flour over the vegetables and stir to coat evenly.
Ensure the flour is fully incorporated to avoid lumps.
Gradually add the milk, stirring constantly, and bring to a gentle boil.
Warm the milk slightly before adding to prevent curdling.
Add the potatoes, clams with their juice, and corn to the saucepan.
Cut the potatoes into small cubes for quicker cooking.
Simmer until the potatoes are tender, stirring occasionally.
Taste and adjust the seasoning with salt and pepper.
Serve the chowder in bowls, garnished with crispy bacon and fresh parsley.
Serve with a side of crusty bread for a complete meal.
