6 ounces bacon, sliced
1 small white onion, diced
1/2 cup celery, diced
1/2 cup leeks, diced
1 (7 oz.) can tomatoes, including liquid
2 (6 1/2 oz.) cans minced clams
16 ozs. bottled clam juice
1 1/2 cups water
1/2 tsp. salt
1/2 tsp. thyme
1/2 Tbsp. pepper
3/4 cup half and half
1/3 cup flour
1/4 cup oil
2 small potatoes, diced

Make a roux with the flour and oil. Cook approximately 5 minutes but do not brown. Cook bacon until crisp and drain off excess bacon grease but leave enough to add onion, celery, leeks and tomatoes. Stir fry a few minutes until vegetables are tender. Add clams, clam juice, tomato liquid and water. Bring to a boil, add roux to thicken, stirring constantly. Add half and half, and precooked potatoes. Stir in herbs. If prepared in advance; to reheat and serve later, do not precook potatoes. Serves 6-8.