A hearty and creamy clam chowder with a touch of bacon for a comforting meal.
Heat a large soup pot over medium heat and cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside.
Cooking the bacon first allows you to use its rendered fat for added flavor in the chowder.
Add the butter to the pot with the bacon drippings. Sauté the diced onion, minced garlic, and chopped celery until the onion is translucent.
Stir occasionally to prevent the garlic from burning, which can make it bitter.
Add the thyme, bay leaf, diced potatoes, and clam juice to the pot. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender.
Cut the potatoes into even pieces to ensure they cook uniformly.
Mash some of the potatoes against the side of the pot to thicken the chowder.
Mashing releases the starch from the potatoes, naturally thickening the soup.
Stir in the clams, reserved bacon, and heavy cream. Heat gently without boiling.
Avoid boiling after adding the cream to prevent curdling.
Season with white pepper and parsley. Serve hot, garnished with additional parsley if desired.
Taste and adjust the seasoning to your preference before serving.
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