Instructions:
- Heat the Dutch oven over medium heat. Add the diced bacon and cook slowly until crispy. Remove the crispy bacon bits with a slotted spoon (reserve for garnish) and leave about 2-3 tablespoons of rendered fat in the pot.
- Add the diced onion and celery to the residual fat in the pot. Sauté gently until softened and translucent, about 6-8 minutes.
- Reduce heat to low. Whisk in the unsalted butter until melted. Gradually whisk in the flour until a smooth paste (roux) forms. Cook the roux gently for 2 minutes, stirring constantly.
- Slowly whisk in the reserved clam juice, scraping up any browned bits from the bottom. Gradually whisk in the stock until the mixture is smooth.
- Add the diced potatoes, thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer (do not allow a rolling boil). Cook uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Remove and discard the thyme sprigs and bay leaf. Stir in the heavy cream. Allow the chowder to gently heat through; do not let it boil once the cream is added.
- Stir in the drained, chopped clams. Heat for 2-3 minutes just to warm the clams through. Taste and adjust seasoning liberally with salt and black pepper.
- Ladle the Clam Chowder into warm bowls, topping each serving with the reserved crispy bacon and a sprinkle of fresh parsley.