Step 1

Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.

Step 2

Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.

Step 3

Add onion and sauté until softened and translucent, about 3 to 5 minutes.

Step 4

Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.

Step 5

Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.

Step 6

Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.

Step 7

Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.

Step 8

Add in reserved clam meat and cook for an additional 2-4 minutes.

Step 9

Remove from heat and serve with oyster crackers

Step 10

Enjoy!