This New England clam chowder is stick-to-your-ribs, creamy satisfaction in a bowl! Loaded with bacon, clams, potatoes, you'll want to dive in and not come up for air.
Set a dutch oven or heavy bottomed pot over med/high heat and cook the bacon until brown and crisp. Remove to drain on a paper towel-lined plate.
Add the butter to the bacon grease in the pot (don't drain) and lower the heat to medium. Add the onion and celery and cook until soft and golden, about 5-7 mins.
Stir in the flour and cook for 2 mins. Slowly stir in the clam juice (you should have about 4 1/2 cups in total including the reserved juice). Cover and bring to a boil.
Reduce to a simmer and add the potatoes, hot sauce, herbs, and seasonings. Season generously with kosher salt.
Stir in the half and half, heavy cream, clams, and bacon (crumbled). Cover and simmer over very low heat, about 10 mins.