Best Clam Chowder Recipe

In a Dutch oven or large pot, cook your bacon over medium-high heat until the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. Reserve 1-2 tablespoons bacon drippings in the pot.

Add 1 tablespoon butter to the bacon grease, saute onion and celery in the pot and cook until softened, about 5 to 10 minutes. Add in the garlic and cook for an additional 30 seconds. *Note: if your bacon was really lean, then additional 1-2 tablespoons of butter.

Stir the flour, old bay seasoning, thyme, salt, and pepper into the onion mixture. Allow your roux to cook for 1-2 minutes until golden brown.

Slowly stir the chicken broth, heavy cream, and clam juice into the roux. Add in the cubed potatoes and bay leaf. Bring the mixture up to a simmer. Allow the soup to simmer for 20 minutes until potatoes are tender.

Mix in the chopped clams and their juice and allow the mixture to cook for 10 minutes. Stir in a portion of the bacon. Serve with some oyster crackers and a little resreved bacon bits. Adjust salt and pepper to taste.