Clam Chowder Recipe with Bacon

Instructions:

1. Place the diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat. Stir occasionally until the bacon is mahogany-colored and crisp. Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pot.
2. Add the diced onion and celery to the bacon fat. Cook until the onions are translucent and the celery has softened. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
3. Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to toast the flour and create a thickening paste.
4. Slowly pour in the reserved clam juice, stirring constantly to prevent lumps. Add the cubed potatoes and the bay leaf. Bring to a gentle simmer, cover, and cook for 15–20 minutes until the potatoes are fork-tender.
5. Lower the heat to medium-low. Stir in the heavy cream and the chopped clams. Heat through for 3–5 minutes, ensuring the soup does not reach a rolling boil.
6. Remove the bay leaf, stir in the fresh lemon juice and chopped parsley, and season with salt and black pepper to taste.