Ingredients

• 8 ounces bacon, cut in ½ inch pieces
• 1 cup chopped leeks (about 1 pound)
• 1 cup chopped yellow onion
• ½ cup chopped celery
• 1 carrot, peeled and diced
• 3 bay leaves
• 1 tablespoon chopped fresh thyme
• ½ cup flour
• 1 pound white potatoes, peeled and diced
• 4 cups clam juice
• 2 cups heavy cream
• 2 pounds little neck clams, about 24 pieces
• 2 tablespoons finely chopped parsley
• Salt and pepper

Directions

1. In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes.
2. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt.
3. Season the vegetables with salt and pepper.
4. Add the bay leaves and thyme.
5. Stir in the flour and cook for 2 minutes.
6. Add the potatoes.
7. Stir in the clam juice.
8. Bring the liquid up to a boil and reduce to a simmer.
9. Simmer the mixture until the potatoes are fork tender, about 12 minutes.
10. Add the cream and bring up to simmer.
11. Add the clams and simmer for 6 minutes.
12. Stir in the parsley.
13. Season with salt and pepper if needed.
14. Ladle into shallow bowls and serve.

Notes