New England Clam Chowder (NBR)

• 7 pounds medium hard-shell clams, such as cherrystones, washed and scrubbed clean [I used mahogany clams.]
• 4 slices (about 4 ounces) thick-cut bacon, cut into 1/4-inch pieces
• 1 large Spanish onion, chopped medium
• 2 tablespoons all-purpose flour
• 1 1/2 pounds red potatoes (about 3 medium), scrubbed and cut into 1/2-inch dice
• 1 large bay leaf
• 1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried thyme
• 1 cup heavy cream
• 2 tablespoons minced fresh parsley leaves
• Salt and ground black or white pepper [I can't imagine when white pepper will make it into my pantry.  Maybe someday...  And then I'll toss most of the bottle when it expires.]

 Mise en place.

The clams were supposed to be steamed until just open, but many of them were wide open when I opened the pot to check them at the low end of the given time range.

Minced clams and clam broth.

Frying bacon until crispy and fat has rendered.

Add onions and cook until softened.

Add flour and cook until lightly colored.  Whisk broth in gradually.  Add potatoes, bay leaf, thyme and simmer until potatoes are tender.

 Add clames, cream, and parsley and simmer.
Both Ori F and Will R thought the chowder was fantastic.  I thought it was quite good though I do often like those kinds of chowder that are thick enough to coat a spoon.  Elise V requested I cook clam chowder several months ago but balked when I said I had bacon in it.  I can't quite imagine a chowder without pork and it does traditionally contain salt pork in it.
Overall, a success.