This simple New England clam chowder (sometimes called Boston clam chowder) features chunks of red potatoes and minced clams. Thick cut bacon and herbs join the cream to make a luxurious, comforting dish that everyone will love!
Fry the bacon in a large stockpot or Dutch oven over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes.
Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam juice (from the cans), the bottled clam juice and the water.
Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 to 15 minutes.
Add the clams, cream, parsley, salt and pepper to taste; bring to a simmer. Remove from the heat, discard the bay leaf, and serve immediately.
Notes
Clams: You can substitute fresh minced clams in place of the canned variety; adjust the clam juice based on your salt preference.