Thyme-Infused Clam Chowder

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

2.Add the butter to the pot with the bacon fat. Once melted, add the chopped onion and celery. Sauté for about 5 minutes until the onion becomes translucent.

3.Stir in the minced garlic and cook for an additional minute until fragrant.

4.Add the diced potatoes, clam juice, and fresh clams to the pot. Bring to a simmer and cook for about 15 minutes, or until the potatoes are tender.

5.Once the potatoes are tender, stir in the heavy cream, fresh thyme, and dried thyme. Season with salt and black pepper to taste.

6.Let the chowder simmer for another 5 minutes to allow the flavors to meld together.

7.Serve the chowder hot, garnished with the crispy bacon and chopped fresh parsley.