Gluten Free New England Clam Chowder

4 bacon strips
2 Tbsp. butter
2 celery ribs, finely chopped
1 leek, finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, minced
6 small red potatoes, cubed
1 cup chicken broth
2 bottles (16 ounces) clam juice
1/2 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1/3 cup Bobs Red Mill 1-1 Gluten Free baking flour (I've found this gluten free flour tastes the most like regular flour)
2 cups half-and-half, divided
4 cans (6-1/2 ounces each) of whole clams, chopped into chunky pieces, drained
Bay leaf
(5-6 servings)

DIRECTIONS:

1. In the oven, cook bacon until crisp. Remove to paper towels to drain; set aside.

2. In a large pot, add butter and bacon drippings (as much or as little as you want); saute the celery, leek, and onion until tender. Add minced garlic and cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until potatoes are tender.

2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

3. Stir in (drained) clams and remaining half-and-half and turn down to low heat to avoid boiling. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.