Instructions

1. In a large pot, saute the bacon until brown and crisp. Add the onions, celery, and leeks, and cook until onions are translucent, about 5 minutes.
2. Add the jar of clam juice along with the reserved juice from the canned clams. Add the potatoes, thyme, salt, and pepper. Simmer until potatoes are tender, stirring occasionally, about 20 minutes.
3. Melt butter in a small saucepan. Add the flour and cook for 3-4 minutes, stirring continuously.
4. Whisk the flour and butter mixture into the pot. Add the chopped clams. Stir frequently and simmer until soup thickens, about 5 minutes. This is the chowder base.
5. While soup is simmering, warm milk on medium heat using the saucepan used for the flour and butter. Stir warm milk into the chowder base and combine thoroughly. Season to taste with additional salt and pepper. Serve with a big basket of crusty bread.