Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  bacon -- diced medium
  1                cup  leeks -- chopped
  1                cup  yellow onions -- chopped
     1/2           cup  celery -- chopped
  1                     carrot -- peeled and diced
  3                     bay leaves
  1         tablespoon  fresh thyme -- chopped
     1/2           cup  flour
  1              pound  white potatoes -- peeled and diced
  4               cups  clam juice
  2               cups  heavy cream
  2             pounds  clams -- shucked & chopped
  2        tablespoons  parsley -- finely chopped
                        salt and pepper -- to taste

Preparation:

In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery and carrots. Saut‚ for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the heavy cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.

Nutritional Information:

590 Calories (kcal); 37g Total Fat; (57% calories from fat); 27g Protein; 36g Carbohydrate; 144mg Cholesterol; 1038mg Sodium