Classic Clam Chowder

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1. 1Step 1: Set a 4- to 6-quart pot over medium-low heat. Add the bacon and cook, turning occasionally, until crisp, 10 to 12 minutes. Remove the bacon, leaving the fat in the pot, and crumble into small pieces; set aside.
2. 2Step 2: Add the butter, onion, celery, thyme, and bay leaves to the pot. Cook, stirring often, until onions are tender and translucent, 6 to 8 minutes.
3. 3Step 3: Return the bacon to the pot and stir. Reduce the heat to low and cook, stirring occasionally, while you prepare the potatoes.
4. 4Step 4: In a 2- to 3-quart pot on high heat, boil the diced potatoes in salted water until tender, 5 to 8 minutes. Drain and set aside.
5. 5Step 5: Turning back to the onion/bacon mixture, increase the heat to medium-low. Add the flour gradually, stirring continuously, until a thick paste forms. Stir and cook the paste for 3 minutes. Increase the heat to medium and slowly add the bottled clam juice, 1 cup at a time, stirring well before adding each additional cup.
6. 6Step 6: Increase the heat to medium-high and add the potatoes and clam meat with its juices. Keep stirring 5 minutes, until the clams are tender.
7. 7Step 7: Add the cream slowly; then stir in the white pepper.
8. 8Step 8: Discard the bay leaves before serving. Serve hot.