Best Clam Chowder Recipe: Creamy, Flavorful, and Easy!

In a Dutch oven, cook the bacon over medium heat until crispy. Set aside 4 strips for garnish.

Add butter to the bacon drippings and sauté celery, leek, and onion until tender, about 5 minutes. Add garlic and cook for an additional minute.

Stir in the potatoes, broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 10-15 minutes, until potatoes are tender.

In a small bowl, whisk flour and 1 cup of half-and-half until smooth. Gradually add to the soup, stirring constantly, until the soup thickens (1-2 minutes).

Stir in the clams (with juice), remaining half-and-half, and bay leaf. Heat through but do not boil. Crumble 4 strips of bacon into the soup.

Ladle the chowder into bowls and garnish with the reserved bacon and fresh chives or green onions. Serve warm and enjoy!