3 slices bacon, cut into 1/2-inch (1 cm) pieces

6 tbsp (85 g) butter

2 cups (360 g) peeled and grated potatoes

2 celery stalks, grated

2 garlic cloves, grated

1 onion, grated

2 cups (500 ml) chicken broth

1 cup (250 ml) milk

1 bottle (236 ml) clam juice

2 cans (142 g each) small clams, brine and clams separated

4 cups (170 g) cubed Belgian-style bread, cubed

Flat-leaf parsley, chopped (to taste)

In a large pot over medium heat, brown the bacon in 2 tbsp of the butter. Add the vegetables and cook until softened, about 2 minutes. Add the broth, milk, clam juice and brine. Bring to a boil, then simmer for 20 minutes or until the potatoes are tender. Stir in the clams. Season with salt and pepper. Keep warm.

Meanwhile, in a large skillet over medium-high heat, brown the bread cubes in the remaining butter.

Ladle the chowder into bowls. Top with the croutons and sprinkle with chopped parsley.

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