New England Clam Chowder

Perfect Clam Chowder with the perfect consistency!  Buy this brand of clam juice and clams.  The clams were so tender.  I bought them at Whole Foods.  Serve with a fresh crusty baguette.

4 slices of thick cut bacon, diced into small pieces
3 cups clam juice, SEE NOTE BELOW** 

4  6.5 ounce cans of chopped clams, reserve liquid (check to make sure there aren't any shells in the clams)   
1 small onion, finely chopped
3 stalks celery, diced
2 cloves garlic, minced
1/3 cup all purpose flour
1 1/2 pounds red potatoes, about 4 medium size, unpeeled and diced into 1/2"      pieces
8 ounces heavy cream
1/4 teaspoon dried thyme
2 bay leaves
2 tablespoons well minced parsley (I used 1 teaspoon dried parsley)
Salt and pepper, to taste

In a large soup pot, cook the bacon over medium heat until crisp, stirring often.  
Drain the fat from the pot leaving only 1 1/2 - 2 tablespoons of bacon fat in the soup pot. 

While the bacon is cooking, drain the clam juice from the canned clams into a measuring cup.  **You will need approximately 3 cups more of clam juice to get a total of 4 1/2 cups of liquid.  (I bought 3 - 8 oz. bottles of clam juice and only had to use 2 bottles to get the correct amount of clam juice). 

Add the diced celery and onions, cooking until they are translucent and very soft.

Add the minced garlic and cook, about 30 seconds, being careful that the garlic doesn't burn.  Turn stovetop off.  

Stir in the flour, coating all of the vegetables and the bacon.  

Over very low heat, gradually pour in the clam juice, whisking it while pouring.  Add the potatoes, thyme and bay leaves and increase the heat to medium high and bring to a boil.  Reduce the heat to a simmer and boil, covered, for about 20 minutes or until the potatoes are soft.  Remove the bay leaves.  

Stir in the heavy cream and chopped clams and let soup heat through for several minutes on low heat.  Stir in the parsley and season with salt and pepper.  (I used only 1/2 teaspoon salt and 1/4 teaspoon white pepper).

adapted from www.wineandglue.com