In a large pot, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon and set it aside for later use.

In the same pot, using the bacon fat, sauté the chopped onion and minced garlic until they become translucent.

Add the diced potatoes to the pot and stir for a couple of minutes.

Pour in the chicken broth, add the bay leaf, and bring it to a boil. Then, reduce the heat and let it simmer until the potatoes are tender.

Add the clams to the pot and let them cook until they open up. Discard any clams that remain closed.

Remove the bay leaf and transfer the chowder to a blender, blending until it’s smooth and creamy.

Return the chowder to the pot, and then stir in the heavy cream. Simmer for a few more minutes.

Season your chowder with salt and pepper according to your taste.

Serve your Skippers Clam Chowder hot, garnished with the crispy bacon and fresh parsley.