Better Than Restaurant Clam Chowder

Steps

1. 1

   Prep your vegetables: peel and cube the potatoes, and chop the onion and celery stalks.

2. 2

   Strain the juice from the 40 oz of canned chopped clams and set the juice aside for later use.

3. 3

   In a large pot, heat 4 tablespoons of butter over medium heat. Once melted, add in the chopped celery and onions. Cook until the vegetables have softened.

4. 4

   Add 1/2 cup of all-purpose flour to the pot and stir constantly until combined with the butter and vegetables.

5. 5

   Pour in the 4 cups of vegetable stock, the reserved clam juice, and 2 cups of heavy cream. Add the 6 bay leaves and the cubed potatoes.

6. 6

   Stir to combine all ingredients and bring the mixture to a simmer. Once simmering, reduce the heat to low.

7. 7

   Add the chopped clams into the pot. Cook until the potatoes are tender, stirring frequently to prevent sticking.

8. 8

   Season with salt and black pepper to taste. Remove the pot from the heat and set aside.

9. 9

   In a separate large pan, melt the remaining 4 tablespoons of butter. Once melted, add the 3 cups of bread cubes and begin toasting.

10. 10

    Stir or shake the pan to flip the bread cubes so they brown evenly. Add in the 3 tablespoons of chopped parsley and season with salt and pepper.

11. 11

    Once the croutons are browned and toasty, remove them from the heat immediately to prevent burning.

12. 12

    Serve the soup hot, topped with the buttery pan-toasted croutons and additional fresh parsley if desired.