Clam Chowder

1 pound chopped clams

1 (8-ounce) bottle clam juice

1 bay leaf

1 tablespoon butter

3 cups diced red potato

1/2 cup chopped celery

1/8 teaspoon ground red pepper

3 tablespoons all-purpose flour

1/3 cup water

3/4 cup whipping cream

2 tablespoons chopped chives

1 teaspoon chopped thyme

 

Directions:

 

Melt butter in pan. Add bacon; sauté 3 minutes. Stir in onion, potato, celery, and red pepper; sauté 4 minutes. Stir in flour; cook 1 minute. Stir in 1/3 cup water; bring to a boil. Cover and reduce heat; simmer 30 minutes, stirring occasionally. Stir in clams, half-and-half, and cream; cook 1 minute or until heated. Stir in herbs.