Scrub the clams under cold running water to remove any sand or debris.

Place the clams in a large bowl filled with cold water and a tablespoon of salt. Let them sit for 20 minutes to purge any remaining sand.

In the Dutch oven, combine the clams, 6 cups of water, bay leaf, thyme, and garlic. Bring to a boil over medium-high heat, then cover and simmer for 8-10 minutes, or until the clams open.

Remove the clams with tongs and set aside to cool. Discard any that don’t open.

Strain the broth through a fine mesh strainer to remove any grit. Reserve 4-5 cups of this clam broth.

Once cool enough to handle, remove the clams from their shells and chop them into bite-sized pieces. Set aside in a small bowl.

In the Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate.

In the rendered bacon fat, sauté the onion and celery until softened, about 5 minutes.

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.

Gradually add the reserved clam broth to the roux, stirring to combine and avoid lumps.

Add the diced potatoes and bring the mixture to a gentle boil. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.

Stir in the chopped clams, heavy cream, and milk. Add butter for extra richness.

Season with salt and freshly ground black pepper to taste. Simmer gently for 5 minutes—don’t let it boil, as this can cause the cream to curdle.

Ladle the chowder into bowls, topping each with crispy bacon and a sprinkle of fresh parsley or chives.

Serve with crusty bread or oyster crackers.