Classic New England Clam Chowder

In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.

Add the diced onion and celery to the bacon fat. Cook for 5–6 minutes until softened. Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to remove the raw flour taste. Slowly whisk in the clam juice, reserved clam liquid, and chicken broth until smooth. Add the diced potatoes and thyme. Bring to a gentle simmer and cook for 15–18 minutes, or until the potatoes are fork tender.

Reduce the heat to low. Stir in the heavy cream, whole milk, butter, and chopped clams. Cook gently for another 5–7 minutes, stirring occasionally. Do not let the chowder boil after adding the dairy, as this can cause it to separate. Season with salt and black pepper to taste.

Stir most of the crispy bacon back into the soup. Ladle the chowder into bowls and garnish with the remaining bacon and fresh parsley. Serve immediately with oyster crackers or warm crusty bread.