Directions:

Step 1: Cook the bacon and aromatics
In a Dutch oven, cook diced bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate. Reserve the bacon drippings in the pot to sauté the vegetables. Add chopped onion and celery to the drippings and cook until tender, about 4-5 minutes. Stir in minced garlic and cook for an additional minute.

Step 2: Simmer the soup
Stir in cubed potatoes, water, clam juice, chicken bouillon, white pepper, and thyme. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15-20 minutes or until the potatoes are tender.

Step 3: Thicken the soup
In a small bowl, whisk together the flour and 1 cup of half-and-half until smooth. Gradually stir this mixture into the soup. Bring the soup back to a boil, stirring frequently until thickened, about 1-2 minutes.

Step 4: Add clams and cream
Stir in the chopped clams (with their liquid) and the remaining 1 cup of half-and-half. Cook until the clams are heated through, but do not bring the soup to a boil to avoid curdling the dairy.

Step 5: Serve
Ladle the clam chowder into bowls and top with crumbled bacon. Serve hot, alongside oyster crackers or crusty bread.

Tips:

For creamier chowder: Use regular half-and-half or even heavy cream.
For extra clam flavor: Replace the water with additional clam juice, and add an extra can of clams if desired.
Storage: The soup keeps well in the fridge for 3-4 days. Reheat gently on the stove to preserve its creamy texture.
Now you’re ready to enjoy a warm and comforting bowl of clam chowder that’s rich in flavor and full of hearty goodness!