New England Clam Chowder

• 4 (6 1/2-ounce) cans chopped clams, undrained
• 2 (8-ounce) bottles clam juice
• 4 bacon slices
• 1 cup chopped onion
• 1 cup chopped celery
• 1 garlic clove, minced
• 3 cups cubed red potato
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 teaspoon black pepper
• 3 parsley sprigs
• 1 bay leaf
• 2 cups 2% reduced-fat milk
• 1/4 cup all-purpose flour
• 1/2 cup half-and-half
• Thyme sprigs (optional)

1. Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; saute 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
3. Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

clam juice, bacon, onion, celery, garlic, cubed red potato, thyme, black pepper, parsley, bay leaf, milk, allpurpose, thyme

Taken from www.myrecipes.com/recipe/new-england-clam-chowder-5 (may not work)