Step 1

Cook bacon in a 4 quart stockpot over medium heat until crisp. Remove bacon to drain on paper towels. Reserve two tablespoons of bacon drippings in pot.

Step 2

Add potatoes, onion, and celery to bacon drippings in stockpot. Sprinkle with seasoning salt. Cook over medium heat for 5-10 minutes, stirring often.

Step 3

Pour reserved clam juice over vegetables. There should be enough juice to almost cover the vegetables. It's okay if there are a few vegetables slightly protruding from the juice. If you feel that more liquid is needed, any of the following will be good additions: water, bottled clam juice, chicken stock or chicken broth.

Step 4

Stir in the fresh thyme leaves and bay leaves. Cook, stirring occasionally, until vegetables are tender. Taste to correct seasonings.

Step 5

Mix the half and half with flour until smooth. Pour and stir into soup. Continue to cook, stirring frequently, until chowder has thickened. The potatoes will help to thicken the chowder during the stirring process. Add liquid if necessary to bring chowder to desired consistency.

Step 6

While chowder is thickening, rinse clams in a colander under running water. Clams are often sandy and rinsing helps to dislodge the sand. Add the rinsed clams to the chowder and stir. Cook until clams are just warm. Over-cooking will cause the clams to be tough.

Step 7

Serve in bread bowls or soup bowls. A side salad and some sour dough bread make a great meal.