BY SAVOR THE FLAVOUR
1. Cook the bacon in a cast iron skillet, then let it cool and tear into small pieces. 2. Saute the veggies in a pot.
3. Sprinkle in the flour and cook for 2 minutes, stirring constantly. 4. Whisk in the clam juice and broth.
5. Add the remaining ingredients and simmer for 15 minutes, stirring occasionally. 6. Remove it from the heat and add the cream.
7. Take out the thyme and bay leaves before serving. 8. Serve the chowder hot with oyster crackers and enjoy.