Clam Chowder

In a large pot over medium heat, cook bacon, stirring occasionally, until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in pot.

In same pot over medium heat, add butter and stir until melted. Cook onion and celery, stirring occasionally, until tender, about 5 minutes. Stir in garlic and flour and cook, stirring, until garlic is fragrant and flour turns pale golden, about 1 minute.

Add clam juice, half-and-half, and broth, whisking constantly until combined. Stir in potatoes, thyme, and bay leaf and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.

Add clams and cook until heated through, about 2 minutes; season with salt and pepper. If chowder is too thick, gradually stir in more half-and-half until you reach your desired consistency. Discard thyme and bay leaf.

Divide soup among bowls. Top with bacon and chives. Serve with crackers alongside.