New England Clam Chowder

3 dozen cherry stone clams in their shells, scrubbed

3 cups chopped onion, divided

2 ribs celery, chopped

2 carrots, chopped

2 sprigs fresh thyme

2 bay leaves

2 cups clam juice

2 cups water

6 slices bacon, chopped

1/4 cup all-purpose flour

1 pound red potatoes, cut into 1/4-inch cubes

2 cups heavy cream

2 tablespoons chopped fresh parsley

Oyster crackers, optional

1. Combine the clams, 1 cup of the onion, celery, carrots, thyme, bay leaves, clam juice and water in a casserole pan. Cover pot; bring to a boil over high heat and cook until the clams open, about 10-12 minutes. Remove clams from their shells and transfer to a bowl; cover and cool. Meanwhile, use a wire mesh sieve lined with cheesecloth or paper towel to strain the cooking liquid into a bowl and reserve. Chop cooled clams and reserve.
2. Wipe out the pot and return to the stove over medium heat. Add the bacon and cook, stirring occasionally, until starting to crisp, about 10 minutes. Reduce heat to medium-low and add the remaining 2 cups of onion; cook, stirring occasionally, until onions are translucent, about 10 minutes. Add the flour and cook 2 minutes. Stir in the reserved broth and the potatoes, increase heat to medium, bring to a simmer, cover and cook until potatoes are cooked through, 8-9 minutes. Stir in the reserved clams and cream, return to a simmer and cook uncovered until slightly thickened, about 5 minutes. Remove from the heat and stir in parsley. Serve with oyster crackers if desired.