Rhode Island Clear Clam Chowder

Instructions

1. Prepare the clams
   Place clams in a large pot with 2 cups of water. Cover and bring to a boil over high heat. Cook until clams open, about 5-8 minutes. Remove opened clams, discarding any that don't open. Strain the clam broth through a fine-mesh sieve lined with cheesecloth to remove any sand, reserving the liquid. Remove clams from shells and chop into small pieces.
2. Cook the bacon
   In a large heavy-bottomed pot or Dutch oven, cook diced bacon over medium heat until crisp, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Prepare the aromatics
   Add butter to the bacon fat. When melted, add onion and celery, cooking until softened but not browned, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Add the potatoes and liquid
   Add diced potatoes, bay leaves, thyme, and red pepper flakes (if using). Pour in the reserved clam broth and additional clam juice or seafood stock to cover the potatoes. Bring to a simmer.
5. Simmer the chowder
   Cook at a gentle simmer until potatoes are tender but not falling apart, about 15-20 minutes. Check seasonings and add salt and black pepper to taste.
6. Finish the chowder
   Add the chopped clams and lemon juice to the pot. Simmer for an additional 2-3 minutes just to heat the clams through (avoid overcooking them as they will become tough). Remove bay leaves.
7. Serve
   Ladle the hot chowder into warmed bowls. Garnish with the reserved crispy bacon pieces and fresh parsley. Serve immediately with oyster crackers or crusty bread on the side.