Browny's Clam Chowder Revisited

By Sunset
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1 tablespoon olive oil

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

1 teaspoon minced garlic

4 strips bacon (4 oz.), chopped

1/4 cup flour

3 cups low-fat (1%) milk

1 1/2 pounds red thin-skinned potatoes, cut into 1-in. chunks

4 cans (6.5 oz. each) chopped clams, drained

2 bottles (8 oz. each) clam juice

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 to 1 tsp. chopped fresh thyme leaves

1/4 cup half-and-half

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