New England style Clam Chowder recipes

Ingredients

• 4 strips bacon, chopped
• 2 pounds russet potatoes, diced in 1/2-inch cubes
• 1 onion, chopped
• 2 stalks celery, medium diced
• 4 cans (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. (Clam juice is also sold separately in bottles and it is a good idea to keep a bottle on hand in case you need extra juice.)
• 2 teaspoons seasoning salt, or to taste
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1 cup half and half
• 1 tablespoon flour

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