Preparation Steps

• In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the pot.
• Add onion and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
• Stir in chicken broth, potatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
• In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, making a roux.
• Gradually whisk in the reserved clam juice, then add the half-and-half. Cook, stirring constantly, until thickened.
• Pour the cream mixture into the pot with the potatoes. Add the clams and cooked bacon. Heat through, but do not boil.
• Remove bay leaf before serving. Garnish with fresh parsley.