Instructions:
- Render the bacon in the Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon, reserving the rendered fat in the pot. Set the crisp bacon aside for garnish.
- Add the diced onion and celery to the reserved bacon fat. Sauté gently until softened and translucent (about 6-8 minutes). Do not brown.
- Push the vegetables to one side of the pot. Add the butter to the empty space and let it melt. Sprinkle the flour over the melted butter and whisk constantly for 2 minutes to cook out the raw flour taste, creating a white roux.
- Gradually whisk the warm clam juice and water/stock into the roux mixture until completely smooth. Bring the liquid mixture up to a gentle simmer, whisking occasionally, until it begins to thicken slightly.
- Add the diced potatoes, thyme, and pepper to the pot. Return to a simmer, reduce heat to low, cover loosely, and cook until the potatoes are fork-tender (about 15-20 minutes).
- Once potatoes are soft, stir in the heavy cream and the reserved clam liquid. Heat gently until just steaming—do not boil after adding the cream.
- Stir in the drained chopped clams. Heat through for 5 minutes. Taste and adjust seasoning (salt is usually unnecessary).
- Ladle hot chowder into bowls. Garnish generously with the reserved crisp bacon bits and fresh parsley.