====== New England Clam Chowder ======

===== Ingredients =====

  - 2 1/2 pounds live cherrystone or littleneck clams
  - 1/2 pound salt pork or bacon, cut into 1/2-inch cubes
  - 3 tablespoons butter
  - 1 medium onion, finely chopped (about 1 cup)
  - 2 stalks celery, finely chopped (about 1 cup)
  - 3 tablespoons flour
  - 1 1/2 cups clam juice (make your own when steaming the clams)
  - 1 quart whole milk
  - 1 1/2 pounds russet or yukon gold potatoes, peeled and cut into 1/2-inch cubes
  - 2 bay leaves
  - Kosher salt and freshly ground black pepper
  - 1 cup heavy cream

===== Directions =====
  - In a large stock pot add water to a depth of 1 inch.
  - Bring to a boil and add clams and cover
  - Steam the clams for 6 to 8 eight minutes the clams will open
  - Remove meat from inside the clams and roughly chop it. Discard empty shells.
  - Reserve 1 1/2 cups of the clam juice
  - Chop and reserve the clams
  - Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. 
  - Add butter, onion, and celery. 
  - Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. 
  - Add flour and stir to combine.
  - Add clam juice and stir to combine.
  - Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot. 
  - Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes.
  - Once potatoes are tender, pour the entire mixture through the fine mesh strainer into the bowl with the clam juice rapping the strainer with the back of a knife or a honing steel to get the liquids to pass through. 
  - Transfer strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, salt pork, and aromatics in the separate bowl.
  - Transfer liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes.
  - Return liquid and solids back to Dutch oven. 
  - Add heavy cream and stir to combine. Reheat until simmering. 
  - Season well with salt and pepper.