Classic New England Clam Chowder

Heat a large soup pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon grease in the pot for extra flavor. Add butter, diced onion, and celery. Cook for 4–5 minutes until the vegetables soften. Stir in garlic and cook for another 30 seconds until fragrant.

Sprinkle the flour over the vegetables and stir continuously for about 1 minute to remove the raw flour taste. Slowly pour in the clam juice while stirring to create a smooth mixture. Add the diced potatoes, thyme, salt, and black pepper. Bring the soup to a gentle simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.

Reduce the heat to low. Stir in the chopped clams, heavy cream, and milk. Allow the chowder to warm gently for 5–7 minutes. Avoid boiling after adding the cream because high heat can cause the dairy to separate. Taste and adjust seasoning with additional salt and pepper if needed.

Return the crispy bacon to the pot and stir everything together. Ladle the chowder into bowls and garnish with fresh parsley. Serve warm with oyster crackers, crusty bread, or a side salad.