Mastering Creamy New England Clam Chowder: A Comforting Seafood Classic

Name: Mastering Creamy New England Clam Chowder: A Comforting Seafood Classic
Ingredients: 2 pounds fresh littleneck clams, scrubbed; 3 cups clam juice (or seafood broth); 2 medium russet potatoes, peeled and diced (about 1‑inch cubes); 1 cup heavy cream; 1 cup half‑and‑half; 1/4 cup dry white wine (optional, for deglazing); 1 large onion, finely diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves (or ½ tsp dried); 2 bay leaves; Salt and freshly ground black pepper, to taste; 2 tablespoons butter; 4 slices thick‑cut bacon, cooked crisp and crumbled (optional); 2 tablespoons chopped fresh parsley, for garnish