New England Clam Chowder


2 each Carrots Peeled and small dice
2 stalks of celery small dice
1 each yellow onion small dice
¼ pound smoked bacon (I prefer nueske) in lardons
1 Tablespoon chili flakes                                                           
1 can of chopped sea clams
1 (8oz) jar of clam juice
1 Bunch of Italian flat leaf parsley chopped fine
2 each Yukon gold potatoes small dice
2 quarts heavy cream
1 quart whole milk
Salt and white pepper to taste
Smoked paprika for garnish
6 oz unsalted butter


In a large sauce pot heat 2 ounces of butter, add bacon lardons render them down until they are slightly brown.  Add the onions sauté until translucent then add the carrots, celery and potatoes. Sauté to combine add the clams and juice bring to a boil and reduce to a simmer add cream and milk. Bring back to a boil reduce to a simmer and simmer for about 20 minutes. Or until potatoes are soft. If you have used fat free milk or half and half, you made need to add a blonde roux to thicken the soup. Add your salt and white pepper to taste. Serve in a classic chowder bowl with warm bread, garnish with smoked paprika and chopped parsley.