• Step 1: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, reserving the bacon fat in the pot.
• Step 2: Add the diced onion to the bacon fat and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
• Step 3: Add the diced potatoes, chicken or vegetable broth, heavy cream, bay leaves, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
• Step 4: Add the shucked clams (or drained canned clams) to the pot and continue simmering for an additional 5-10 minutes, or until the clams are cooked through.
• Step 5: Remove the bay leaves and season the chowder with salt and freshly ground black pepper to taste.
• Step 6: Serve the clam chowder hot, garnished with the reserved crispy bacon bits.