Cook Bacon: In the pot over medium heat, cook the chopped bacon until it becomes crispy. Remove the bacon bits with a slotted spoon and set them aside for garnish.
Saute Vegetables: In the same pot, add butter, chopped onion, celery, carrot, and minced garlic. Saute until the vegetables are softened, about 5 minutes.
Make Roux: Sprinkle the flour over the sautéed vegetables and stir continuously to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.
Add Potatoes: Add the diced potatoes to the pot and stir well.
Add Liquids: Pour in the reserved clam juice from the can and chicken broth. Add the bay leaf. Bring the mixture to a simmer and let it cook until the potatoes are tender, about 15-20 minutes.
Add Clams and Cream: Stir in the drained minced clams and pour in the heavy cream. Let the chowder simmer for an additional 5-7 minutes.
Season and Garnish: Season the chowder with salt and black pepper according to your taste. Remove the bay leaf.
Serve: Ladle the clam chowder into bowls. Garnish with the crispy bacon bits and chopped fresh parsley if desired.
Enjoy: Dive into the comforting warmth of your homemade Classic Clam Chowder. Serve with crusty bread or oyster crackers for a delightful meal.
