New England Clam Chowder Classic

In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1-2 tablespoons of bacon fat in the pot.

Add the butter to the pot with the bacon fat. Once melted, add the diced onion and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes.

Sprinkle the flour over the softened vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux, which will thicken the chowder.

Gradually whisk in the clam juice until smooth, scraping any bits from the bottom of the pot. Add the diced potatoes and bring the mixture to a gentle simmer. Cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.

Reduce the heat to low. Stir in the milk, heavy cream, drained chopped clams, and fresh thyme. Season with salt and black pepper. Heat gently for 3-5 minutes, stirring occasionally, until the chowder is hot but not boiling. Boiling can cause the cream to curdle.

Taste and adjust seasoning as needed. Ladle the hot chowder into bowls. Garnish with the reserved crispy bacon and fresh chopped parsley. Serve immediately with oyster crackers on the side.