1/2 Pound Bacon
2 Cups Yellow Onion, chopped
1 Leek, chopped and soaked to remove dirt
2 Carrots, peeled and chopped
2 Ribs Celery, chopped
1/2 C Flour
8 ounces Clam Juice
2 10-ounce cans Baby Clams, drained, juice reserved
4 Medium potatoes - cubed
3 bay leaves
2 C Half and Half
1 1/2 Tablespoons Fresh Thyme, Chopped
Cut the bacon into 1/2-inch wide pieces and cook in a large pot set over medium heat, until the bacon is crispy. Remove the bacon to a paper towel and drain. Retain about 4 Tablespoons of the bacon drippings in the pan and add the onions. Add a pinch of salt and cook, over medium heat, until the onions are carmelized, about 30 minutes. If the onions begin to burn around the edges, turn the heat down.
Once onions are carmelized, add the chopped and cleaned leek, the chopped carrots, and the chopped celery, and saute for about 2 minutes. Add the flour and cook and stir for two minutes longer.
In a large liquid measuring cup, add the 8 ounces of Clam Juice, and the reserved juice from the drained cans of clams. Add enough water to make 4 cups. Pour the liquid into the vegetables in the pot and stir to combine. Add the potatoes, bay leaves, and some salt and pepper to taste. Bring to a boil and then reduce to a simmer and cook for about 12 minutes, just until the potatoes can be pierced with a fork and are mostly cooked through.
Add the Half and Half and the Thyme, along with the cooked and drained bacon. Simmer for 2 minutes then remove from the heat and allow to cool for 20 minutes. Stir in the baby clams (pick through them first to make sure there are no shells). Allow the soup to cool completely and refrigerate for a few hours before serving, to allow all the flavors to meld.
When you're ready to serve, you can reheat all of the chowder (or just some) on the stove top or in the microwave.