Part 4/7:
Begin by placing four strips of bacon into a large Dutch oven over medium-high heat. Cook until crispy, which should take about 6 to 10 minutes. The rendered bacon fat will serve as a flavorful base for your chowder.
2. Sauté Aromatics:
Once the bacon is cooked, remove it from the pot but leave the fat in. Add 2 tablespoons of butter to the pot, letting it melt before tossing in the onions, celery, and minced garlic. Sauté until softened, about 4 minutes.
3. Create the Roux:
After sautéing the vegetables, sprinkle in a third of a cup of all-purpose flour, mixing it to cook for about a minute. This step begins to thicken your clam chowder by creating a roux that will add to the creamy texture.
4. Add Liquids: