Cook bacon in a large Dutch oven over medium heat
until crisp. Remove bacon from pan, reserving 1
teaspoon drippings in pan. Crumble bacon; set
aside. Add onion, celery, salt, thyme, and garlic
to drippings in pan; cook 4 minutes or until
vegetables are tender.
Drain clams, reserving liquid. Add clam liquid,
potato, clam juice, and bay leaf to pan; bring to a
boil. Reduce heat, and simmer 15 minutes or until
potato is tender. Discard bay leaf.
Combine milk and flour, stirring with a whisk until
smooth. Add flour mixture to pan; bring to a boil.
Cook 12 minutes or until thick, stirring constantly.
Add clams; cook 2 minutes. Sprinkle with bacon.
Originally Submitted
9/15/2011
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