New England Clam Chowder

Recipe printed from Jenn's Food Journey, Inspired by One Perfect Bite, Comfort of Cooking, and Life's Ambrosia

4 slices of bacon, diced
1/2 sweet onion, diced
1 carrot, peeled and diced
1 large garlic clove, minced
3 Tablespoons all purpose flour
2 cans chopped claims, juices reserved
8 oz clam juice
1/2 cup water
1 large russet potato, peeled and diced
1/2 cup heavy cream
1 teaspoon dried thyme
salt and pepper

In a large pot or dutch oven, over medium heat, add the bacon and cook until brown and crispy; about 5 minutes. Remove bacon and drain on paper plate lined with a paper towel. Add the onion and cook until tender and translucent, about 5 minutes. Add the garlic and cook for 1 minute. Whisk in the flour and cook 1 minutes. Slowly whisk in reserved clam juice, clam juice, and cup water. Add the potatoes and simmer for 15 minutes or until potatoes are fork tender. Add the clams, cream, and thyme. Season with salt and pepper to taste. Enjoy!