- In a large pot over medium heat, brown the bacon in 2 tbsp of the butter. Add the vegetables and cook until softened, about 2 minutes. Add the broth, milk, clam juice and brine. Bring to a boil, then simmer for 20 minutes or until the potatoes are tender. Stir in the clams. Season with salt and pepper. Keep warm.
- Meanwhile, in a large skillet over medium-high heat, brown the bread cubes in the remaining butter.
- Ladle the chowder into bowls. Top with the croutons and sprinkle with chopped parsley.