½ pound bacon, medium dice
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
½ cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tablespoon chopped fresh thyme
½ cup flour
1 pound white potatoes, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 pounds little neck clams, about 24 pieces
2 tablespoons finely chopped parsley
Salt and pepper
In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes.
Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt.
Season the vegetables with salt and pepper.
Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes.
Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer.
Simmer the mixture until the potatoes are fork tender, about 12 minutes.
Add the cream and bring up to simmer.
Add the clams and simmer for 6 minutes.
Stir in the parsley.
Season with salt and pepper if needed.