In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.

In 3 tablespoons of the drippings, saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 6 strips of crumbled bacon.

Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

MJF Notes: Made this 3-1-19. Great!!!