A creamy and hearty soup made with clams, potatoes, and onions, New England Clam Chowder is a classic American comfort food.

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In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
Add diced onion to the pot and cook until translucent, about 5 minutes. Add garlic and cook for another 1 minute.
Stir in flour and cook for 1–2 minutes to make a roux.
Add clam juice and the juice from canned clams. Stir well to combine.
Add diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
Stir in the clams, heavy cream, and milk. Cook until heated through, about 5 minutes. Do not boil.
Season with salt and pepper to taste. Stir in butter for added richness.
Serve hot, garnished with crispy bacon and chopped parsley if desired.

For a thicker chowder, mash some of the potatoes before adding the clams and cream.
Do not boil after adding the cream to prevent curdling.
Use fresh clams if available for enhanced flavor.