Mike's Famous New England Clam Chowder Recipe

Cook the Bacon

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.

Sauté the Vegetables

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

Add Potatoes and Flour

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

Add Clam Juice

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

Simmer the Soup

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

Finish with Cream

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

Serve

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