New England Style Clam Chowder
Ingredients
- 4 strips bacon, chopped
- 2 pounds russet potatoes, diced into 1/2-inch cubes
- 1 large onion, chopped
- 2 stalks celery, medium diced
- 4 (6.5 ounces) chopped clams, drained, reserving juice
- 2 cups clam juice reserved from cans of chopped clams--add water if needed to bring juice to two cups. (see notes)
- 2 teaspoons seasoning salt, or to taste
- 4 tablespoons fresh thyme leaves
- 2 bay leaves
- 1 cup half and half
- 1 tablespoon flour
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