Lighter New England Clam Chowder

Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, I recommend dicing the potatoes and onion while the bacon cooks.) Add onion and saute for 5 minutes, stirring occasionally, until soft. Add celery and garlic, and saute for an additional minute, stirring occasionally. Sprinkle the flour on top of the mixture, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Add in the clam juice and stir until combined. Then stir in the milk, potatoes, bay leaf, salt, Old Bay, thyme, black pepper and half of the bacon bits and stir until combined. Continue cooking until the mixture reaches a simmer, but is not boiling. Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster they will cook.) When the potatoes are soft, stir in the clams. Taste, and season with more salt and pepper if needed. Serve warm, garnished with desired toppings. Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, I recommend dicing the potatoes and onion while the bacon cooks.) Add onion and saute for 5 minutes, stirring occasionally, until soft. Add celery and garlic, and saute for an additional minute, stirring occasionally. Sprinkle the flour on top of the mixture, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Add in the clam juice and stir until combined. Then stir in the milk, potatoes, bay leaf, salt, Old Bay, thyme, black pepper and half of the bacon bits and stir until combined. Continue cooking until the mixture reaches a simmer, but is not boiling. Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster they will cook.) When the potatoes are soft, stir in the clams. Taste, and season with more salt and pepper if needed. Serve warm, garnished with desired toppings.