My Best Clam Chowder Recipe

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.

Add the potatoes, chicken broth, clam juice, bay leaf, thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the heavy cream and drained clams. Cook for an additional 5 minutes, stirring occasionally.

Remove the bay leaf from the chowder. Serve hot, garnished with fresh parsley.