In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.

Cook the Bacon

In the same pot, add butter, onion, celery, and garlic. Sauté until the vegetables are soft, about 5 minutes.

Sauté the Vegetables

Stir in the diced potatoes and flour, mixing well to combine. Cook for another 2-3 minutes.

Gradually pour in the clam juice, stirring constantly to avoid lumps. Bring to a boil, then reduce to a simmer.

Add the chopped clams, thyme, salt, and pepper. Let it simmer for about 15 minutes until the potatoes are tender.

Stir in the heavy cream and let the chowder heat through but not boil. Adjust seasoning to taste.

Ladle the chowder into bowls, garnish with crispy bacon and chopped parsley before serving.

Make Mike's Famous New England Clam Chowder Recipe in just 45m. Soup / Salad