New England Clam Chowder

Heat a large stockpot or Dutch oven over medium high heat. Add the bacon and cook until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the fat rendered in the pot.

Melt the butter in the stockpot with the bacon fat. Add the garlic, onion and celery, and cook, stirring frequently, until the onions become soft but not brown, about 5-6 minutes.

Whisk in the flour and stir for about a minute trying to get rid of any lumps. Gradually, stir in the white wine and reduce for about 1 minute.

Add the potatoes, the clam juice, the liquid from the canned clams and the broth. Add the thyme sprigs and bay leaf and bring to a boil. Lower the heat and simmer until the potatoes become tender, about 10 to 15 minutes.

When the potatoes are tender, stir in the half and half and the clams and season with salt and pepper. Bring to a gentle simmer (do not let the chowder come to a full boil) and simmer for about 2 minutes. Remove the thyme and bay leaf. If the chowder is too thick, add additional half and half until desired consistency is reached. Serve immediately garnished with chopped parsley and the reserved bacon.