Light Clam Chowder

And tasty-tasty!

~24 oz (or a little less) canned clams - minced or whole baby
16 oz clam juice
1 slice bacon, minced
1 large onion, chopped
1/4 cup flour
salt
1.5 lbs red potatoes (4ish), scrubbed and chopped into 1/2 in cubes
1 bay leaf
1 tsp fresh thyme
1/2 cup half-and-half
2 Tb parsley
ground pepper.

Drain clams and reserve juice.  Combine with clam juice and water if needed to make 5 cups.

Cook bacon in a dutch oven on med-low until fat rendered and crispy.  Add onion, 1/2 tsp salt, and cook until onion is softened (8 min)

Stir in flour and cook, stirring, 2 min.  Whisking constantly, add clam juice.

Add potatoes, bay leaf, and thyme, bring to a boil.  Reduce heat to med-low and simmer until tender, 10 min.

Add clams, half and half, and parsley, bring to a simmer, and remove bay leaf.  Season with salt and pepper (and I added some paprika and fish sauce).  Serve!