Mike's Clam Chowder

Ingredients

• 5 slices bacon 
• 3  bay leaves 
• 0.5 stick butter 
• 5 cups bottled clam juice 
• 2 pounds clams fresh diced
• 0.5 cup flour all-purpose
• 2 cups half and half 
• 8 servings kosher salt and pepper white
• 2 tablespoons freshly parsley leaves chopped
• 1 pound potatoes diced
• 1 tablespoon freshly thyme leaves chopped
• 1 small onion diced yellow

Equipment

• whisk
• pot

Directions

1. Bring the clam juice and diced potatoes to a boil in a large soup pot. Cook until the potatoes are tender. Set aside.
2. To make roux: In a pot, render the bacon, until crispy. Stir in the onion until it's translucent.
3. Add bay leaves, thyme and butter and let it melt.
4. Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.
5. Bring the clam juice and potato back to a boil.
6. Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens. Then whisk in the half and half and heat to a simmer while whisking.
7. Add the clams and let simmer for 2 to 3 minutes. Then add the parsley and kosher salt and pepper to taste.
8. Serve hot with oyster crackers.