This creamy clam chowder gets its silky texture from full-fat coconut milk, simmered with tender Yukon Gold potatoes, sweet chopped clams, and a savory base of onion, celery, and garlic. Crisp bacon adds a smoky crunch on top, while fresh thyme and a bay leaf keep the broth fragrant and deeply flavored. The potatoes soak up the briny clam juice and broth as they simmer, and a gentle finish with the clams keeps them tender instead of chewy. Ladled hot into bowls with a sprinkle of parsley and a handful of oyster crackers, it's the kind of coastal comfort food that tastes like it's been simmering all day. This one is a great pick for a lactose free table, delivering all the rich, chowder-house flavor you're craving.
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Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but about 1 tbsp of the drippings.
Add the olive oil to the pot and return to medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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