Cook the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.

Sauté the vegetables: Add the chopped onion, minced garlic, diced potatoes, celery, and carrots to the pot. Sauté for about 5-7 minutes until the vegetables are softened.

Add the clams and broth: Pour in the chicken broth and the juice from the canned clams (reserve the clams for later). Add dried thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.

Make the roux: In a separate small saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until bubbly. Slowly whisk in heavy cream and milk, and cook until thickened.

Combine and finish: Add the reserved clams and the roux mixture to the pot. Stir well and cook for an additional 5 minutes until heated through and thickened. Adjust seasoning if necessary.

Serve: Ladle the clam chowder into bowls, garnish with crispy bacon and fresh parsley. Serve hot with crusty bread or oyster crackers.

This Best Ever Creamy Clam Chowder is the perfect comfort food for any occasion!

Prep Time: 15 minutes

Cook Time: 30 minutes