Sharla’s Clam Chowder

Saute bacon in a large pot over medium heat and add the onion and celery when bacon is almost crispy. Cook until the celery and onion is tender. Next whisk in the water, clam juice, and chicken broth. Then add the potatoes. Bring to a boil then reduce to a simmer. Add the bay leaf, thyme, and parsley. Once potatoes are just about softened, make a slurry of sweet rice flour and 2 tablespoons cold water. Stir the evaporated milk and canned clams into the soup, then slowly whisk in the slurry. Keep simmering on low/medium until the soup reaches the desired consistency.

Note: You can use omit the chicken broth and replace it with an equal amount of additional clam juice if desired.