A rich and creamy soup made with clams, potatoes, and onions, New England Clam Chowder is a classic comfort food perfect for chilly days.

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In a large pot over medium heat, cook the bacon until crisp. Remove and set aside, leaving the rendered fat in the pot.
Add the diced onion and cook until translucent, about 5 minutes. Add garlic and cook for another 1 minute.
Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually add clam juice and the juice from the canned clams, stirring constantly to avoid lumps.
Add the potatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Stir in the half-and-half, heavy cream, and clams. Simmer gently for another 5-7 minutes. Do not boil.
Season with salt and pepper to taste. Remove the bay leaf.
Serve hot, garnished with bacon and parsley if desired.

Do not overcook the clams, as they can become rubbery.
For a thicker chowder, mash some of the cooked potatoes before adding the dairy.
Serve with oyster crackers or crusty bread.