Cook the Bacon:

1. Heat a Pot: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

Sauté the Vegetables:

2. Add Aromatics: Add the onion and celery to the pot and sauté in the bacon fat for 5-7 minutes, or until softened and translucent. Add the garlic and cook for another minute, stirring frequently.

Add the Potatoes and Broth:

3. Combine Liquids: Pour in the reserved clam juice and chicken broth. Add the diced potatoes, thyme, and bay leaf. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Make the Roux:

4. Prepare the Thickener: In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbling.

Thicken the Chowder:

5. Combine: Slowly ladle some of the hot broth from the chowder into the roux, whisking to combine. Gradually add the roux mixture back into the pot, stirring well. Simmer for another 5 minutes to thicken.

Add the Clams and Cream:

6. Incorporate the Clams: Stir in the chopped clams, heavy cream, and reserved bacon. Simmer for 5-7 minutes, or until heated through. Do not boil, as this can cause the cream to curdle.

Final Seasoning and Serve:

7. Season to Taste: Remove the bay leaf and season the chowder with salt and pepper. Adjust consistency by adding more broth or cream if needed.
8. Serve: Ladle the chowder into bowls and garnish with fresh parsley, crumbled bacon, or oyster crackers. Enjoy warm with a side of crusty bread.