Clam Chowder

Directions

1. 1
   Drain the clams, reserving the juices.
2. 2
   Add the bottled clam juice to the reserved clam juice to measure 2 1/2 cups (if short, add enough water to make up the difference).
3. 3
   Cook the bacon in a medium, heavy-bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes.
4. 4
   Stir in the onion and cook until the onion has softened and the bacon is crisp, about 5 minutes.
5. 5
   Stir in the garlic and cook until fragrant, about 30 seconds.
6. 6
   Stir in the flour and coat the vegetables, about 1 minute.
7. 7
   Gradually whisk in the clam broth.
8. 8
   Stir in the potatoes, bay leaf, and thyme.
9. 9
   Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.
10. 10
    Stir in the clams, cream, and parsley.
11. 11
    Return to a simmer briefly, then remove from the heat.
12. 12
    Discard the bay leaf, and season with salt and pepper to taste.