4 ounces Bacon (4 slices, chopped)
2 cups Onion (diced)
1 cup Celery (diced)
1 cup Carrot (diced)
⅓ cup All-Purpose Flour
1 teaspoon Black Pepper
1 teaspoon Dried Thyme
4 cans Clam (minced, with juice)  Or 1 Quart Thawed frozen clams
1 ½ cups Chicken Stock
2  Potatoes (peeled and cubed)
2 cups Heavy Cream
1  Bay Leaf
add Oyster Cracker (for garnish)

1 Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams,
separating the meat from the juices.
2 Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat
renders and the edges begin to crisp.
3 Add onion and sauté until softened and translucent, about 3 to 5 minutes.
4 Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to
avoid lumps.
5 Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay lea
Stir to incorporate, then cover and bring to a boil.
6 Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
7 Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes
until soup has thickened to an appropriate consistency.
8 Add in reserved clam meat and cook for an additional 2-4 minutes.