The Best Classic New England Creamy Clam Chowder

Step 1

Add the bacon to a large pot or Dutch oven over medium-high heat and cook for about 10 minutes or until done and crispy.

Step 2

Transfer the bacon to a plate with a slotted spoon and discard most of the fat, leaving about 1 tablespoon in the pot.  Add the chopped onions and celery and cook for 8 minutes or until translucent. Add the garlic and cook for 2 more minutes. Stir in the flour for an additional minute.

Step 3

Add the clam juice, water, thyme, bay leaf, and potatoes. Bring the mixture to a boil, then reduce it to a simmer. Season with black pepper, cover, and simmer for 20 minutes or until the potatoes are tender.

Step 4

Remove from the heat and stir in clams, bacon (reserve a little on the side for garnish), heavy cream and chives or parsley. Discard bay leaves and thyme sprig (if desired).Taste and adjust seasoning as needed.

Step 5

Ladle into bowls and garnish with reserved bacon and more fresh herbs if desired. Serve hot with crusty bread on the side.