Step 1

Strain the clams over a measuring cup, reserving the liquid. Dice the bacon into bite sized pieces. Peel the potatoes and cut them into small cubes about 1 cm in size. Slice the corn kernels off the cob, do not discard the cob.

Step 2

Heat a large, wide pot or Dutch oven over medium heat. Add the bacon pieces and cook, stirring occasionally, until crispy, about 10 minutes. Remove to a paper towel lined plate and leave the drippings in the pot.

Step 3

Add the onions to the pot and cook in the bacon drippings until they soften, about 5-7 minutes, stirring occasionally.

Step 4

Add potatoes, garlic, salt, and pepper to the pot. Cook for 3-5 minutes, stirring frequently.

Step 5

Dust the flour evenly over the contents of the pot and cook, stirring frequently, for another 3-5 minutes.

Step 6

Add the milk and clam juice (from both the bottle and strained clams) and stir until well-mixed. Add the bay leaf, thyme, and corn cob (for flavor), and bring to a boil over high heat.

Step 7

Reduce heat to medium-low and simmer for 10 minutes, then add the corn and shredded carrots and continue to simmer until the potatoes are cooked through and fork-tender, about 7-10 more minutes.

Step 8

Remove the bay leaf and corn cob from the soup and discard, then add the strained clams and bacon bits. Simmer for 2-3 more minutes, then serve.

Step 9

Serve topped with more thyme and fresh cracked black pepper, in a bread bowl or with crusty bread for dipping.