• Six slices thick bacon, medium dice
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1 carrot, peeled and diced
• 1 ½ teaspoon salt
• ½ teaspoon freshly ground white pepper
• 2 bay leaves
• 1 teaspoon thyme
• 1 clove garlic, minced
• 1 tablespoon butter
• ½ cup flour
• 1 pound white potatoes, peeled and diced
• 3 cups clam juice
• 2 cups whole milk
• ¼ teaspoon freshly grated nutmeg
• 8 ounces chopped clams or 2 pounds little neck clams, shucked, chopped
• Oyster crackers

Directions

In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the onions, celery, carrots, salt and pepper. Sauté for about 3 minutes or until the vegetables start to wilt. Add the bay leaves, thyme, garlic and cook for 2 minutes. Stir in the butter and flour and cook for 2 minutes more. Stir in the clam juice and milk. Add the potatoes. Bring the liquid up to a boil and reduce to a simmer.

Simmer the mixture until the potatoes are fork tender, about 15 minutes. Add the clams and simmer for 2 minutes. Taste and add salt and pepper if needed. Ladle into shallow bowls and serve with oyster crackers.