This is the best New England clam chowder! It's loaded with potatoes, clams, onions, and bacon. It's thick and creamy in texture and pairs perfectly with crunchy, salty oyster crackers.

To a 5-quart Dutch oven over medium heat, add bacon strips, cut into 1 inch portions. Cook bacon fully and remove to a paper towel lined plate to drain of excess grease. Remove all but 2 Tablespoons of bacon fat from the Dutch oven.

Cover and boil about 15 minutes until potatoes are tender. Stir every few minutes to keep the bottom from burning and to check the potatoes for even cooking.