A hot bowl of clam chowder is a great way to warm yourself up on cold winter days. This homemade version of clam chowder is so creamy and flavorful and full of delicious clams. It's not only easy to make but tastes even better the next day.
Fry the bacon in a large pot over medium heat until crisp. Remove bacon from the pot, leaving the residue inside the pot.
Crumble bacon, and set aside. Add onion, celery, salt, thyme, and garlic to the pot.
Cook for 8 minutes or until vegetables are tender. Drain clams, reserving liquid. Add canned clam liquid, potatoes, clam juice, and bay leaf to the pot, and then bring to a boil. Reduce heat, and simmer for 15 minutes or until potatoes are tender.
Discard bay leaf. Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pot, and bring to a boil. Cook 12 minutes or until thick, stirring constantly.
Add clams, and cook for 2 minutes. Sprinkle with bacon.
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