New England Clam Chowder with Smoked Bacon

In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the rendered fat in the pot.

Add the butter to the bacon fat. Once melted, add the onion and celery. Sauté for about 5 minutes until the vegetables are translucent and soft.

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste without browning it.

Slowly whisk in the bottled clam juice and any liquid reserved from the canned clams. Stir to ensure there are no flour lumps.

Add the cubed potatoes, thyme, and bay leaf. Bring the mixture to a gentle simmer. Cover and cook for 12-15 minutes, or until the potatoes are fork-tender.

Lower the heat to medium-low. Stir in the milk, heavy cream, and the drained clams. Simmer gently for another 5 minutes to heat through (do not let it reach a rolling boil or the cream may break).

Season with salt and plenty of black pepper to taste. Remove the bay leaf. Serve hot, garnished with the reserved crispy bacon and fresh parsley.