3 slices bacon, chopped
1 small onion, chopped
3 medium Yukon Gold potatoes, chopped (approximately 1-1/2 to 2 cups)
2 Tbsp fresh thyme leaves
2 tsp all-purpose unbleached flour
13 oz canned clams with their juice (2 cans)
8-oz bottle of clam juice + 8 oz water
1 cup half-and-half (not fat free)
Fresh black pepper, to taste
In a Dutch oven or heavy stock pot, sauté the bacon over medium heat until it begins to curl but not crisp, 3-4 minutes. Then, add the onion, and continue cooking for 2 minutes, until the onions are translucent.
Stir in the potatoes and thyme, and cook for 3-4 minutes.
Add the flour, and stir until the flour is absorbed by the bacon fat. Pour in the clams and their juice, the bottled clam juice and water. Raise heat to high, bring to the boil, then reduce heat to low and cook for 10-15 minutes, until the potatoes are tender.
Add the half-and-half, and cook for 5 minutes (do not boil). Taste, and add black pepper as needed.