Optional: fresh chopped parsley and oyster crackers for serving
Instructions
Drain the juices from the clam cans and set aside separately.
In a large pot, cook your bacon until crispy. Remove from the pot and set aside on a paper lined towel. I drain the pot and wipe completely clean, but you can optionally leave 1 tbs bacon fat for extra flavor.
Add the butter to the pot and sauté your onion for 3 minutes on medium low heat. Stir in the garlic and thyme for 30 seconds. Next mix in the flour for 1 minute. Slowly add in your milk, broth and clam juice while whisking constantly to keep the soup thick. Add in the bay leaf and potatoes and bring to a boil. Lower heat to a simmer, cover and cook until the potatoes are tender - about 10-12 minutes.
Add in the clams, half and half and season with salt and pepper to taste. Cook the soup for another 3 minutes until everything is heated up.