Gourmet Clam Chowder

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.

In the same Dutch oven, add the celery and onion to begin to cook down the vegetables. Sauté celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

In a small pot next to the soup, heat olive oil on medium heat. Add the fresh clams and 1/4 cup water and cover the pot. Let the clams steam for about 15 minutes, to open up.

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

Stir in clams, bacon and remaining half-and-half; heat through (do not boil).