New England Clam Chowder

Instructions

1. Cook the bacon
   In a large, heavy-bottomed pot, cook the diced bacon over medium heat until crisp, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Sauté the vegetables
   Add the chopped onion and celery to the bacon fat. Cook over medium heat until the vegetables are soft and translucent, about 5-7 minutes. Be careful not to brown them.
3. Create the base
   Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook the flour. Gradually whisk in the clam juice, followed by the milk and cream, stirring constantly to prevent lumps from forming.
4. Add potatoes and seasonings
   Add the diced potatoes, thyme sprigs, and bay leaf to the pot. Bring the mixture to a simmer, then reduce heat to low. Cover and cook until the potatoes are tender, about 15-20 minutes, stirring occasionally to prevent scorching.
5. Incorporate the clams
   Once the potatoes are tender, remove the thyme sprigs and bay leaf. Add the chopped clams and butter to the pot. If using canned clams, add them at this point. Simmer for an additional 3-4 minutes until clams are just cooked through and the soup is heated thoroughly.
6. Season and finish
   Season with salt and freshly ground black pepper to taste. Return the cooked bacon to the pot and stir to combine. If the chowder is too thick, add a little more milk to reach your desired consistency.
7. Serve the chowder
   Ladle the hot clam chowder into warmed bowls. Garnish each serving with freshly chopped parsley and serve immediately with oyster crackers or crusty bread on the side.