New England Clam Chowder

This chowder is perfect for chilly nights. Serve it in bowls of sourdough bread, or with some oyster crackers. You can definitely use fresh clams in this recipe. I just find it easier to use the canned variety.

Ingredients:
4 - 6 1/2 oz cans chopped clams
3 - 8 oz bottles clam juice
4 slices bacon (you can substitute with turkey or beef bacon), cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 cups finely chopped onions
1 cup finely chopped celery
1 1/2 teaspoons minced garlic
6 sprigs fresh thyme (or 1/2 tsp dried Thyme)
2 bay leaves
3 cups 1/2-inch cubed, unpeeled red potatoes
2 cups heavy cream
1/4 teaspoon freshly ground black pepper
Salt

Preparation:
Strain the canned clams using a colander and reserve the liquid. Open the clam juice bottles and add it to the reserved liquid, add more water to get 6 cups. Set clams and juice aside.
In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, whisk 1 tablespoon of flour with 1/4cup of water, add in 1/4 cup of the boiling soup and return the mixture to the soup pot) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.
Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil.