📖 Instructions

1. First, get your clams ready. If using fresh clams, scrub them thoroughly under cold, running water. Discard any clams that are open and don't close when tapped. Steam the clams in a large pot with about a cup of water or white wine until they open, usually 5-10 minutes. Strain the broth through a fine-mesh sieve lined with cheesecloth to remove any sand or debris. Let the clams cool slightly, then remove the meat from the shells and chop coarsely. Reserve the clam broth and chopped clams separately. If using canned clams, drain and rinse them. Reserve about 1/2 cup of the clam juice.
2. Next, prepare your vegetables. Peel and dice the potatoes into 1/2-inch cubes. Dice the onion, celery, and bacon (if using). Set everything aside.
3. In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. If you're not using bacon, melt 4 tablespoons of butter in the pot instead.
4. Add the diced onion and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
5. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the chowder. Be careful not to burn the flour; keep the heat low and stir continuously.
6. Gradually whisk in the reserved clam broth and clam juice (or bottled clam juice) until the mixture is smooth and free of lumps. Add the chicken broth and bring to a simmer.
7. Add the diced potatoes to the pot and cook until tender, about 10-15 minutes. The potatoes should be easily pierced with a fork.
8. Stir in the heavy cream or half-and-half and the chopped clams. Season with salt, black pepper, and a pinch of cayenne pepper (if desired). Heat through gently, but do not boil. Boiling can cause the cream to curdle.
9. While the chowder is simmering, prepare the bagel bowls. Preheat your oven to 350°F (175°C). Slice off the top third of each bagel and hollow out the inside, leaving about a 1/2-inch thick shell. Brush the inside and outside of the bagel bowls with melted butter or olive oil. Place the bagel bowls and the reserved bagel tops on a baking sheet and bake for 8-10 minutes, or until lightly toasted and golden brown. Watch them closely to prevent burning.
10. Finally, assemble your Clam Chowder Bagel Bowls. Ladle the hot clam chowder into the toasted bagel bowls. Garnish with the reserved crispy bacon, chopped fresh parsley or chives, and a sprinkle of paprika. Serve immediately with the toasted bagel tops for dipping.