Creamy New England Clam Chowder

1.In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

2.Add the chopped onion, minced garlic, and diced celery to the pot. Sauté until the onion is translucent and the celery is tender, about 5 minutes.

3.Stir in the diced potatoes, clam juice, and water. Add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 15 minutes.

4.In a separate small saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 2 minutes until it is lightly golden.

5.Gradually whisk the heavy cream into the roux, ensuring there are no lumps. Cook until the mixture thickens slightly, about 3-4 minutes.

6.Add the cream mixture to the pot with the potatoes and stir well to combine. Add the drained clams and cooked bacon to the pot.

7.Season the chowder with salt and black pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld.

8.Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with chopped fresh parsley.