6 center-cut bacon strips

3 celery ribs, chopped

1.5 large onions, chopped

2 garlic cloves, minced

2 large potatoes, peeled and cubed

2 cups water

2 bottles (8 ounces) clam juice

4 teaspoons reduced-sodium chicken bouillon granules

3/4 teaspoon white pepper

1 teaspoon dried thyme

2/3 cup all-purpose flour (reduce if potatos provide enough thickening

2 cups half-and-half, divided

2 tsp butter

Salt to taste

5 cans (6-1/2 ounces each) chopped clams, undrained

Cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.

Saute celery and onion in the drippings until tender.

Add garlic; cook 1 minute longer.

Stir in the potatoes, water, clam juice, bouillon, 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 half-and-half until smooth. Gradually stir into soup.

Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in clams and bacon; heat through (do not boil).