New England Clam Chowder

Ingredients

• 4 slices thick-cut bacon (cut into 1/4-inch pieces, add more bacon as you like)
• 1 large yellow onion (diced)
• 2 tablespoons gluten-free brown rice flour (or unbleached all-purpose flour )
• 16 ounces clam broth
• 4 medium Yukon Gold potatoes (about 1-1/2 pounds, scrubbed and diced medium)
• 1 large bay leaf
• 1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
• 19.5 ounces chopped clams (3 cans, strained, reserving the juice)
• 1 cup corn kernels (fresh or frozen, thawed if from frozen)
• 16 ounces heavy cream
• 2 tablespoons fresh parsley leaves (minced, plus more for garnish)
• sea salt to taste
• fresh ground black pepper

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