Homemade Clam Chowder Recipe

Place your diced bacon in a cold Dutch oven. Turn the heat to medium and let the fat slowly melt away until the bacon is crispy and golden. Remove the bacon with a slotted spoon and set it aside on a paper towel.

Add the 2 tbsp unsalted butter to the remaining bacon fat. Once it's foaming, toss in your onion and celery. Sauté for about 5 to 7 minutes until the onions are translucent and fragrant, but not browned.

Stir in the minced garlic and dried thyme, cooking for just 1 minute until you can smell the garlic clearly. Sprinkle the 1/4 cup all purpose flour over the vegetables. Whisk constantly for 2 minutes. This cooks out the raw flour taste.

Slowly pour in the reserved clam liquid and the bottled clam juice, whisking the whole time to ensure no lumps form. Add your cubed Yukon Gold and Russet potatoes along with the bay leaf.

Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot partially. Simmer for 15 to 20 minutes until the potatoes are fork tender.

Gently fold in the chopped clams from the cans. If you are using the 1 lb fresh Littleneck clams, nestle them into the liquid now. Cover the pot and cook for 5 to 8 minutes until the fresh clams have popped open wide. Discard any fresh clams that refuse to open.

Turn the heat to the lowest setting or off entirely. Pour in the 1.5 cups half and half. Stir gently so you don't break the tender potatoes. Let the soup sit for 2 or 3 minutes to allow the cream to warm through. Do not let it boil at this stage, or the dairy might separate. Remove the bay leaf.

Season with a generous amount of fresh cracked black pepper. Since the clam juice and bacon are salty, taste it first before adding any extra salt. Ladle the hot chowder into warmed bowls. Make sure everyone gets a fresh Littleneck clam on top for the look. Sprinkle with the reserved crispy bacon bits and a handful of fresh chopped parsley. Serve immediately with oyster crackers or a thick slice of sourdough bread.