Delicious, rich, and simple.

5 - 6 large potatoes, peeled and cubed
1/2 pound bacon, cut into small pieces
1 stick butter
1 large onion, diced
4 cloves garlic, minced
4 stalks celery, diced
1.5 cups flour
8 cups clam broth
2 tsp thyme leaves, ground
4 bay leaves, whole
black pepper
2 cups canned clams, with juices (may use 2 c. fresh chopped clams)
4 cups heavy cream
1/4 cup parsley, minced

In a medium size pot, cook potatoes until tender, not quite done. Drain and set aside. Meanwhile, in a large stock pot, cook bacon until crisp, or if using salt pork, sear on all sides until lightly browned. Remove bacon and drain on paper towel. Set aside. Drain all but 4 Tbsp bacon drippings, leaving that in the pot. Add butter and let melt. Add onion, garlic and celery and saute in the butter and bacon drippings until cooked through. Stir in flour to make a thick roux. Add clam broth a little at a time until creamy. Add thyme, black pepper and bay leaves being careful not to break the leaves. Cook for 15 minutes until hot and bubbly. Turn heat to low. Add clams, potatoes and bacon and simmer for 15 minutes more. Add the heavy cream and parsley and turn off the burner. Serve with crackers.