fresh clams, shucked and chopped OR 4 (6.5 oz) cans of canned clams, drained (juice can be reserved for the broth)
cloves garlic, minced
yellow onion, diced
stalks celery, diced
lbs gold potatoes, peeled and diced
teaspoon Old Bay or seafood seasoning
teaspoon dried thyme
(8 oz bottle) clam juice or chicken broth
tablespoons unsalted butter
tablespoons all-purpose flour
cups whole milk or half-and-half
Salt and pepper, to taste
tablespoons chopped fresh parsley leaves
In a large pot, add cooked bacon.
Add clams, cook for 2-3 minutes, or until cooked through. Transfer bacon and clams to a plate, cover with foil. Leave grease inside the pot.
Add garlic, onion and celery to pot. Cook over medium-high heat until onion and celery turns translucent. Add potatoes, Old Bay, thyme and clam juice. Cover and simmer on medium-low, until potatoes are tender, about 15-20 minutes.
In a medium pot, heat butter over medium-high heat. Whisk in flour, then slowly add 1 cup of milk to pot, whisking until smooth. Transfer to clam chowder pot, add remaining milk, stir well. Add bacon and clams. Heat until thickened. Salt and pepper to taste. Garnish with parsley.