New England Clam Chowder

 New England Clam Chowder

4 (6 1/2 oz.) cans chopped clams

2 (8 oz.) bottles clam juice

4 bacon slices

1 c. chopped onion

1 c. chopped celery

1 garlic clove, minced

3 c. cubed peeled red potato

1/2 tsp. dried thyme

1/4 tsp. black pepper

1/2 tsp. salt

1/2 tsp. dried parsley

1 bay leaf

2 c. milk

1/2 c. flour

1/2 c. half-and-half

Drain the clams through a colander set over a bowl, reserving the liquid and the clams.  Combine the clam liquid with the clam juice.

Cook the bacon in a Dutch oven over medium-high heat until crisp.  Remove the bacon from the pan, reserving 2 teaspoons of the drippings in the pan.  Crumble the bacon; set aside.  Add the chopped onion, celery and garlic to the pan; sauté for 8 minutes or until tender.  Add the clam juice mixture, chopped potatoes, thyme, pepper, salt, parsley and bay leaf.  Bring to a boil then reduce to a simmer.  Cover the pan and simmer for 15 minutes or until the potatoes are tender.

Combine the milk and flour, stirring with a whisk until smooth; add to the pan.  Stir in clams and half-and-half.  Cook 5 minutes.  Discard the bay leaf.  Serve with crumbled bacon on top.