The Real Deal Classic New England Clam Chowder

Cook diced bacon in a Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.

Sauté diced onion and celery in the bacon fat until softened, about 5-7 minutes.

Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly, to create a roux. This will help thicken the chowder.

Gradually whisk in clam juice, scraping up any browned bits from the bottom of the pot. Add diced potatoes, thyme, pepper, and cayenne pepper (if using).

Bring to a simmer, reduce heat, and cook until potatoes are tender, about 15-20 minutes. Be careful not to overcook the potatoes!

Stir in heavy cream and undrained clams. Heat through gently, but do not boil, as this can cause the cream to curdle.

Stir in butter and cooked bacon. Taste and adjust seasoning as needed (salt is often not necessary due to the clams and bacon). Garnish with fresh parsley and serve hot with oyster crackers.