Drain the clams over a large measuring cup, reserving the juice. Add the two bottles of clam juice to the reserved clam juice and set aside.

In a 5-6 quart pot, cook the diced bacon over medium heat until the fat has released and the bacon is crisp. Note: if there is not enough bacon fat to coat the bottom of the pot, add 1 tablespoon of olive oil or salted butter.

While the bacon cooks, cut the potatoes into bite-sized cubes (about 1/2” to 3/4”) in size. Set aside.

Remove the bacon pieces with a slotted spoon and place them on a paper towel-lined plate.  Add the diced onion and celery to the bacon fat. Cook on medium heat until soft (4-5 minutes).

Sprinkle the cooked onions and celery with the flour and cook for one minute, stirring often to cook off the flour taste.

Add the clam juices. Turn the heat to high, and bring to a boil. Once boiling, add the potatoes and turn the heat down to medium-low for simmering.

Simmer the potatoes until just fork tender, about 10 to 15 minutes. You’ll know they’re ready when you pierce a potato with a fork, and there is little resistance.

Add the chopped clams, ½ teaspoon of pepper, and the heavy cream.

Finish simmering for another 10-15 minutes to slightly thicken the chowder and allow the flavors to blend. This will also finish cooking the potatoes.

Stir in the bacon bits and fresh parsley. Taste the chowder to check for seasonings. Add a 1/2 teaspoon of Kosher salt (or more) and additional black pepper to taste. Serve and enjoy!