In a large pot, cook the bacon until crisp. Remove and set aside.
In the same pot, sauté onions and garlic in butter until translucent.
Add potatoes, clams, broth, and bay leaf. Bring to a boil, then simmer until potatoes are tender.
Stir in cream and heat through. Do not boil.
Season with salt and pepper. Add bacon before serving.
Garnish with fresh herbs. Serve hot.
Notes
• If using fresh clams, ensure they are thoroughly cleaned to remove sand.
• Cook potatoes until just tender to avoid them becoming mushy in the soup.
• Gradually add cream to avoid curdling.
• For a thicker chowder, use a flour and butter roux.
• Add bacon at the end to maintain its crispiness.