Boston Clam Chowder

8 slices bacon, chopped
1 large yellow onion, peeled and chopped
4 cups bottled clam juice
2 large russet potatoes, peeled and cut into 1" cubes
2 bay leaves
3 cups whole milk
2 T. melted butter
2 T. flour
2 cups fresh clam strips with liquid
2 cups heavy cream
1 tsp. dried thyme
½ tsp. salt
¼ tsp. ground black pepper

In large saucepan, cook bacon for 5 minutes on medium heat until golden brown.

Add onion; cook another 2-3 minutes. Stir in the clam juice, potatoes, bay leaves, and milk. Cover; simmer for 5-8 minutes until potatoes are tender. In a bowl, combine the melted butter and flour; whisk into saucepan, whisking until thickened. Stir in the clams, cream, thyme, salt and pepper. Cook, uncovered for 5 minutes on simmer, stirring often.

Taste for seasoning. Serves 8.

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