6 strips of bacon, rough chopped
1 c. cleaned, chopped leeks
1 c. chopped onion
1/2 c. chopped celery
1 carrot, peeled and diced
3 bay leaves
1 T. chopped fresh Thyme
1/2 c. flour
1 lb. potatoes, peeled and diced
4 c. clam juice
2 c. half and half
2 lb. little neck clams, shucked and chopped
2 T. finely chopped parsley
salt and pepper
In a heavy stock pot, over medium high heat, render the bacon until crisp.
Stir in the leeks, onions, celery, and carrots. Saute for a few minutes until the vegetables begin to wilt. Season the vegetables with salt and pepper.
Add the bay leaves and Thyme.
Sprinkle on the flour. Stir and cook for 2 minutes.
Add the potatoes.
Stir in the clam juice. Bring liquid to a boil and reduce to a simmer. Simmer until the potatoes are fork tender.
Add the half and half and the clams continue to simmer for another few minutes to cook the clams through.
Stir in the parsley. Season with salt and pepper if necessary.