Step 1 — Drain the clams and reserve the juice: Open all 4 cans of clams and strain them through a fine mesh strainer set over a measuring cup or bowl. Press gently to extract all the liquid. Set the clam meat aside and combine the reserved juice with the bottled clam juice — you should have around 3 to 3½ cups of clam liquid total. This liquid is the flavor foundation of the entire soup.

Step 2 — Render the bacon: Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, for 6–8 minutes until the fat has fully rendered and the bacon pieces are crispy and golden brown. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave 2 tablespoons of bacon fat in the pot and discard the rest.

Step 3 — Cook the vegetables: Add the butter to the bacon fat in the pot and melt over medium heat. Add the diced onion and celery and cook, stirring occasionally, for 6–7 minutes until completely soft and translucent — do not rush this step, properly softened vegetables give the chowder its sweet, rounded base flavor. Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant.

Step 4 — Make the roux: Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes until the raw flour smell disappears and the mixture turns a very pale golden color. This roux is what gives the chowder its thick, creamy body — cooking out the raw flour taste at this stage is essential for a clean-flavored final soup.

Step 5 — Add the broth and potatoes: Gradually pour in the reserved clam juice and chicken broth, whisking constantly as you add the liquid to prevent lumps from forming. Add the cubed potatoes, bay leaves, and thyme. Bring the soup to a gentle boil over medium-high heat, then immediately reduce to a simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the potatoes are completely fork-tender and the broth has thickened slightly.

Step 6 — Add the cream and clams: Reduce heat to low. Remove the bay leaves. Pour in the half-and-half and heavy cream in a slow, steady stream, stirring gently. Add the reserved clam meat and half of the crispy bacon. Stir to combine and heat through for 4–5 minutes, keeping the heat at a very gentle simmer — never a boil. Taste and adjust seasoning with salt and white pepper.

Step 7 — Serve: Ladle the chowder into warm bowls. Top each bowl with the remaining crispy bacon, fresh chives or parsley, and a crack of black pepper. Serve immediately with oyster crackers on the side or pour into a hollowed sourdough bread bowl for the full New England experience.