In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered fat in the pot.
Step 2: Sauté the Vegetables
Add the chopped onion and celery to the pot with the bacon fat. Cook for 5 minutes, or until softened.
Stir in the garlic and cook for another minute until fragrant.
Step 3: Create the Base
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2-3 minutes, stirring constantly.
Gradually pour in the clam juice, stirring well to prevent lumps. Add the diced potatoes and thyme.
Step 4: Simmer the Soup
Bring the mixture to a boil, then reduce the heat to low. Simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream, clams (with their juice), and half of the cooked bacon. Simmer for another 5 minutes.
Step 5: Season and Serve
Taste and adjust seasoning with salt and pepper.
Ladle the chowder into bowls and garnish with fresh parsley, the remaining bacon, and oyster crackers.
Serving and Storage Tips
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