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Thick, creamy New England clam chowder loaded with tender clams and potatoes in a rich broth is a coastal classic. This protein-rich, warming soup is a family favorite that pairs perfectly with crusty bread.
In a large heavy pot over medium heat, cook the chopped bacon until crisp. Remove bacon and set aside, leaving about 1 tablespoon of rendered fat in the pot.
Add butter to the bacon fat, then sauté onions and celery for 4–5 minutes until softened but not browned, stirring occasionally.
Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to make a light roux.
Gradually whisk in the clam juice, then add potatoes, bay leaf, and thyme. Bring to a simmer, cover, and cook for 15–20 minutes until potatoes are tender.
Add the milk and heavy cream, stirring gently. Bring to a gentle simmer (do not boil), then fold in the clams and reserved bacon. Season with salt and black pepper. Let cook for 5–10 minutes over low heat to meld flavors, stirring occasionally. Remove bay leaf before serving.
