Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.
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|Serving Size: 1 Serving (589g)|
|Recipe Makes: 4|
|Calories from Fat: 93 (18%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 106mg||33 %|
|Sodium 308.4mg||11 %|
|Potassium 1859.8mg||49 %|
|Total Carbohydrate 61.4g||18 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 55.7g|
|Protein 44.4g||63 %|
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Calories per serving: 524
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