American Style Clam Chowder
Rinse the clams thoroughly. Add to a pot and cover with 200 ml (approximately 7 ounces) of water. Cover the pan and cook over high heat for 3-5 minutes, until the clams have opened. Discard any clams that did not open. Pass the clams through a fine strainer, reserving the cooking liquid.
Peel the potatoes. Rinse and finely dice the potatoes. Cook in boiling salted water for 15 minutes.
Peel the onion and celery. Rinse, trim, and finely dice both also. Julienne the bacon. Heat the butter in a pan. Sauté the bacon, onion, and celery in the butter. Sprinkle with the flour, and sauté briefly, stirring until combined. Add the milk, clam broth, and 200 ml (approximately 7 ounces) of water to the pan. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Drain the potatoes. Mash half of the potatoes with a fork. Mix the mashed potatoes with the remaining diced potatoes and the clams. Add the potato mixture to the soup, and stir until combined. Cook the soup until heated through, then mix in the cream, thyme, and parsley. Season to taste with salt and pepper. Transfer the chowder to bowls, and serve immediately.