Classic Clam Chowder Recipe

Reserve the clam juice from the cans into a measuring cup. Combined with the bottled clam juice, you should have about 3 cups total. Set aside.
In a dutch oven or soup pot, render the fat of the bacon on medium to medium-high heat. Remove half the bacon and drain on a paper towel-lined plate.
Add the butter to the remaining bacon and fat to the pot. Increase the heat and add the celery and onion. Saute the veggies over medium-high until the onions are slightly translucent. Add the potatoes and red pepper flakes, then the sprinkle in the flour. Add the chicken stock, clam juice, chicken bouillon, bay leaves, and seasonings and bring to a boil.
Once the mixture is boiling, reduce to a simmer and simmer uncovered until the potatoes are fork tender. Once the potatoes are fork tender, remove the bay leaves and stir in the heavy whipping cream. Remove the pot from heat and add the clams, seasoning the chowder with salt and pepper too taste. If you prefer the chowder to be thinner you can add more heavy cream or chicken stock. Serve hot topped with chopped bacon, oyster crackers, and fresh chopped parsley.