New England Clam Chowder Creamy Clam Soup

Ingredients

• 450 g canned clams in juice (about two 170g cans)
• 2 slices streaky bacon (chopped)
• 1 tablespoon unsalted butter
• 1 small onion (finely chopped)
• 1 celery stalk (finely chopped)
• 1 garlic clove (minced)
• 1 medium potato (peeled and diced)
• 2 tablespoons plain flour
• 250 ml clam juice (from the cans, topped up with bottled clam juice or fish stock if needed)
• 250 ml whole milk
• 200 ml double cream
• Salt (to taste)
• Freshly ground black pepper (to taste)
• Fresh parsley (chopped, for garnish)
• Oyster crackers or crusty bread (for serving)

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