Start by gathering all your ingredients. Chop your onions, mince the garlic, and peel those potatoes. Set aside the chopped clams and their juice. It helps to have everything ready to go before you start cooking.

In a large pot over medium heat, add the chopped bacon. Cook until crispy, about 4-5 minutes. This will form a flavorful base for your chowder. Once crispy, remove the bacon and drain on a paper towel, leaving a bit of grease behind in the pot.

Add the diced onion and garlic to the pot. Sauté for about 3 minutes, or until the onion turns translucent. The aroma here is heavenly! Next, add the flour and stir continuously for about a minute to form a roux. This mixture will help thicken your chowder.

Pour in the vegetable broth and clam juice, stirring well to incorporate. Once combined, add the milk and half-and-half. You’re building a creamy masterpiece! Increase the heat until it begins to simmer.

Add the cubed potatoes, bay leaf, thyme, and celery seed. Lower the heat and let everything simmer for about 10-15 minutes. The potatoes will become tender, and the flavors will meld beautifully. Keep an eye on it and stir occasionally!

Once the potatoes are tender, add in the drained clams, bacon, and smoked paprika. Let everything heat through for about another 5 minutes. Taste and adjust seasonings with salt and pepper.

Remove the pot from heat. Discard the bay leaf. Ladle the clam chowder into bowls, and sprinkle with fresh parsley for a bit of color. Grab that crusty bread you prepared earlier and dive in!