Lisa'S Creamy Clam Chowder

• 3 slices bacon, chopped
• 1/2 cup butter
• 4 potatoes, chopped into small chunks
• 2 stalks celery, finely chopped
• 2 small carrots, finely chopped
• 1 yellow onion, chopped
• salt and ground black pepper to taste
• 4 tablespoons all-purpose flour
• 3 cups milk
• 2 (8 ounce) bottles clam juice
• 2 (6.5 ounce) cans chopped clams
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon thyme, or to taste
• 1 dash cayenne pepper
• 1 pinch garlic salt
• 1 pinch onion powder
• 1 cup heavy whipping cream
• 1 teaspoon cornstarch, or as needed
• 1 tablespoon water, or as needed

1. Heat a large soup pan over medium heat. Add bacon and cook until crispy, 5 to 7 minutes. Add butter, potatoes, celery, carrots, onion, salt, and black pepper. Reduce heat to low. Cook and stir 10 minutes. Sprinkle in flour and stir 1 minute. Add milk, clam juice, clams, lemon juice, thyme, cayenne pepper, garlic salt, and onion powder. Simmer on low until potatoes are tender, 20 to 25 minutes. Add cream and simmer 5 minutes more.
2. To thicken chowder if necessary, combine cornstarch and water together in a bowl. Add cornstarch mixture to chowder and stir until incorporated and chowder is thickened.

bacon, butter, potatoes, stalks celery, carrots, yellow onion, salt, allpurpose, milk, clam juice, clams, lemon juice, thyme, cayenne pepper, garlic salt, onion powder, heavy whipping cream, cornstarch, water

Taken from www.allrecipes.com/recipe/266515/lisas-creamy-clam-chowder/ (may not work)