1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon drippings in the pot.
2. Add the onion and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
3. Stir in the potatoes, chopped clams with their juice, chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for about 15 minutes or until the potatoes are tender.
4. In a separate small saucepan, melt the butter. Stir in the flour and cook for a minute to create a roux. Gradually whisk in the heavy cream, and cook until slightly thickened.
5. Remove the bay leaf from the chowder pot. Stir in the cream mixture until the chowder is smooth and creamy. Add the cooked bacon back into the pot.
6. Season with salt and pepper to taste. Sprinkle with fresh parsley before serving.
Variations & Tips
For a healthier version, you can substitute half of the heavy cream with milk or a non-dairy alternative. If you want to add more veggies, corn or celery are great additions that blend well with the chowder’s flavors. For those who love a little heat, a dash of hot sauce or a pinch of cayenne pepper can give your chowder a nice kick. Finally, if fresh clams are available, use them for an even more authentic taste, but be sure to adjust the cooking time accordingly!
