Ultimate New England Clam Chowder

Heat a large saucepan over medium-high heat and cook the bacon until it reaches a crispy state, approximately 10 minutes. Remove from heat, drain excess fat on paper towels, crumble the cooked bacon, and set aside for later use.

Return the same saucepan to medium heat with the reserved bacon fat, sauté sliced onions and diced potatoes for 3-5 minutes or until they reach your desired level of tenderness. Sprinkle a generous amount of flour over the vegetables and stir to coat evenly.

Carefully pour in the clam juice, bringing the mixture to a rolling boil. Gradually reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes have reached your desired level of tenderness.

Add a generous amount of half-and-half to the saucepan, followed by minced clams. Season with salt and pepper according to your personal taste preferences. If desired, whisk in a generous amount of heavy cream to enhance the dish's flavor and texture.

Allow the mixture to heat through, approximately 5 minutes. Garnish with a sprinkle of parsley and crumbled bacon for a visually appealing finish.

Note: Avoid boiling the mixture if you're adding heavy cream, as this may cause it to curdle.