Enhanced Creamy New England Clam Chowder

Ingredients

• Fresh clams (2 pounds, cleaned)
• Bacon (4 slices, chopped)
• Onion (1 medium, diced)
• Potatoes (2 cups, diced (yukon gold or russet))
• All-purpose flour (1/4 cup)
• Chicken broth (4 cups)
• Heavy cream (1 cup)
• Bay leaf (1)
• Thyme (1 teaspoon, dried)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and set aside, leaving the rendered bacon fat in the pot.
2. Add the diced onion to the pot and sauté until softened and translucent, about 5 minutes.
3. Stir in the diced potatoes, flour, bay leaf, thyme, salt, and pepper, ensuring the potatoes are well coated with the flour.
4. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are fork-tender.
5. While the potatoes are simmering, prepare the clams. In a separate pot, steam the clams with a splash of water until they open, about 5-7 minutes. Discard any unopened clams. Remove the clams from their shells and chop them into bite-sized pieces.
6. Add the chopped clams and heavy cream to the pot with the potatoes. Stir well and let it simmer for an additional 5 minutes to meld the flavors.
7. Remove the bay leaf from the chowder. Taste and adjust the seasoning with additional salt and pepper as needed.
8. Serve the clam chowder hot, garnished with the crispy bacon and chopped fresh parsley. Enjoy!