Clam Chowder

Ingredients:

1/2 pound bacon; medium diced;

1 cup yellow onions; chopped;

1/2 cup celery; chopped;

1 carrot; peeled and diced;

3 bay leaves;

1 tablespoon fresh thyme; chopped;

1/2 cup Flour;

1 pound white potatoes; peeled and medium diced;

4 cups clam juice;

2 cups heavy cream;

2 pounds little neck clams; shucked, chopped;

2 tablespoons parsley; finely chopped;

salt and pepper; to taste.

Preparation:

In a heavy stock pot, over medium heat, fry the bacon, until crispy, about 8 minutes. Stir in the onions, celery and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leave and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid to a boil and reduce to a simmer. Simmer until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to a simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Remove the bay leaves and throw away.