Instructions: In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes.E Stir in the leeks, onions, celery and carrots.E Saute for about 2 minutes or until the vegetables start to wilt.E Season the vegetables with salt and pepper.E Add the bay leaves and thyme.

Stir in the flour and cook for 2 minutes.E Add the potatoes.E Stir in the clam juice.E Bring the liquid to a boil and reduce to a simmer.E Simmer the mixture until the potatoes are fork tender, about 12 minutes.E Add the heavy cream and bring to simmer.E Add the clams and simmer for 2 minutes.E Stir in the parsley.E Season with salt and pepper, if needed.E Ladle into shallow bowls and serve.

Mary Says: This is the best clam chowder I have ever tasted.E I make it often.

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