4 strips of center cut bacon, divided
2 celery pieces,chopped
3 leeks (1 bunch) white parts only, finely chopped
1 large onion, chopped
3 garlic cloves, minced
4 small potatoes, peeled and cubed
1/2 c. finally chopped carrots
1 c. chicken broth or stock
8 oz. bottle of good quality clam juice
½ t. salt
½ t. white pepper
½ t. dried thyme
1/3 c. unbleached white all-purpose flour
2 c. half and half, divided
2 (6 oz.) cans premium chopped clams (do not drain)
fresh chives or chopped green onions for garnish
oyster "soup" crackers, optional
red pepper flakes, optional garnish
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
Add celery to the bacon grease, sauté with onions and leek in the drippings just until tender. Add garlic; cook 1 minute longer.
Stir in potatoes, carrots, broth, clam juice, salt, pepper and thyme. Bring to a gentle boil, reduce heat and simmer partially covered for 15-20 minutes, just until the potatoes are tender. Do not overcook or potatoes will get mushy.
In a small bowl, with a whisk, combine flour and 1 cup of half-and-half until smooth. Gradually stir into the soup. Bring to a gentle boil cook and stir 1-2 minutes or until thickened.
Stir in clams with juice and remaining half-and-half; heat through (do not boil). Turn heat down to low. Add 4 strips of crumbled bacon.
Crumble the reserved 2 strips of bacon. Ladle soup into soup bowls, garnish chowder with crumbled bacon and fresh chopped chives or green onions before serving.
Add a few sprinkles of hot pepper flakes if you like a little "kick".