Homemade New England Clam Chowder

3 lbs Cherrystone Clams
4 slices Bacon, cut into 1/4” bits
1/2 large Onion, large chop
2 tbl Flour
3/4 lbs small Red Potatoes, cut into eighths
1 large Bay Leaf
1 tsp Fresh Thyme or 1/4 tsp Dry Thyme
1 cup Heavy Cream or Heavy Whipping Cream
Salt n Pepa

How it do:
Boil 3 cups of water and throw in the clams, cover and cook for 4 minutes stirring once.
When the clams just open, transfer to a bowl to cool, rip the meat out and mince. Save the juice for later. Clean the pan.
Fry the bacon over medium-low until rendered and crispy, add the onion and allow  to soften.
Throw flour over the whole mess, stir continuously until blonde and nutty.
Whisk in clam juice, add potatoes, bay leaf and thyme. Cook until potatoes are tender.
Add clams, cream and salt.
SERVED.

Thoughts: MORE BACON. Never thin the soup, no matter what. Have backup clam juice ready. Smaller potato bits are better. So are larger bits of onion. Pretty easy recipe even though the clams are damned expensive.