Hearty Homestyle Clam Chowder

1. Drain Clams

Place a strainer over a medium bowl and drain the canned clams, reserving the liquid. Combine the reserved clam liquid with the bottled clam juice. If necessary, add enough water to measure a total of 5 cups.

2. Simmer Potatoes

In a medium saucepan, bring the combined clam juices, diced red potatoes, bay leaves, and minced thyme to a boil over high heat. Once boiling, reduce the heat to low and maintain a gentle simmer.

3. Crisp Bacon

Meanwhile, in a large Dutch oven, cook the chopped bacon over medium heat until just crisp, which should take about 5 to 7 minutes.

4. Soften Onion

Add the minced onion to the bacon and continue cooking until softened, roughly 5 minutes.

5. Add Garlic

Stir in the minced garlic and cook until fragrant, about 30 seconds.

6. Roux Creation

Sprinkle in the all-purpose flour and stir well, cooking for 1 minute to form a roux.

7. Combine Mixtures

Carefully pour the simmering potato and clam broth into the Dutch oven with the onion mixture, scraping the bottom of the pan with a wooden spoon to release any flavorful bits.

8. Add Clams and Cream

Stir in the drained clams, heavy cream, and chopped parsley, and simmer until the potatoes are tender, which should take an additional 5 to 7 minutes.

9. Season

Taste and adjust seasoning with salt and pepper to your preference.