If using fresh potatoes: cut potatoes into 1/2-inch to 3/4-inch thick fries. Soak cut fries in cold water for 20–30 minutes to remove excess starch, then drain and pat completely dry with kitchen towels.

First fry (blanch)

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (about medium). Fry potatoes in small batches for 3–4 minutes until soft but not browned. Remove to a cooling rack or paper towels and let rest 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F. Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with kosher salt and black pepper, and keep warm in a single layer in a low oven (200°F) while making chowder.

Thick Clam Chowder

Cook aromatics and potatoes

In a medium saucepan over medium heat, melt butter. Add diced onion and celery and cook, stirring, until softened and translucent, about 4–5 minutes. Add the cubed potato and thyme; cook 1–2 minutes more.

Make roux

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste but not brown the roux.

Add liquids and simmer

Gradually whisk in the clam juice and stock until smooth. Add reserved juice from canned clams if using. Bring to a gentle simmer, add the bay leaf, and simmer until the potatoes are tender, about 10–12 minutes. Stir occasionally to prevent sticking.

Finish chowder

Remove bay leaf. Stir in the heavy cream and drained clams (if using canned, chop larger pieces). Warm gently for 2–3 minutes—do not boil after adding cream to prevent separation. Taste and season with salt and pepper. For a thicker chowder, mash a portion of the cooked potatoes in the pot or simmer a few more minutes to reduce slightly.

Toppings & Assembly

Cook bacon until crisp: In a skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels, let drain, and crumble or chop into bite-sized pieces.

Assemble chowder fries: Place a generous handful of hot fries on each serving plate or a shallow bowl. Ladle thick clam chowder over the fries so they are well coated but not completely saturated—aim for a saucy topping that keeps some crispness. Sprinkle crumbled bacon evenly over the top. If using, add shredded cheddar and let it melt slightly from the heat. Finish with a scattering of sliced chives.

Serve immediately: Serve while fries are hot and chowder is warm to preserve contrast of textures. Leftovers can be reheated gently on the stovetop; fries will lose crispness.