Step 1: Cook Bacon and Vegetables

• In a large pot or Dutch oven, cook diced bacon over medium heat until crispy.
• Remove bacon from the pot and set aside, leaving the bacon fat in the pot.
• Add butter to the pot with bacon fat. Once melted, add chopped onion, celery, and minced garlic.
• Cook until vegetables are softened, about 5 minutes.

Step 2: Make the Chowder Base

• Sprinkle flour over the cooked vegetables and stir to combine, creating a roux. Cook for 2 minutes to remove the raw flour taste.
• Gradually whisk in vegetable broth, reserved clam juice, and bay leaf. Bring to a simmer, stirring constantly until slightly thickened.
• Add diced potatoes and dried thyme to the pot. Simmer for about 15-20 minutes, or until potatoes are tender.

Step 3: Finish the Chowder

• Stir in chopped clams, cooked bacon, and heavy cream. Season with salt and pepper to taste.
• Simmer the chowder for an additional 5-10 minutes, allowing the flavors to meld together.
• Remove bay leaf before serving.

Step 4: Serve and Garnish

• Ladle the clam chowder into bowls.
• Garnish with chopped fresh parsley and an extra sprinkle of black pepper if desired.
• Serve hot with crusty bread or oyster crackers on the side.