Simple Clam Chowder

This recipe for clam chowder is simple and gets even tastier the next day. The protein found in milk is good for your hair and skin, while vitamin B12 from shellfish and B6 from potatoes nourish your hair. Garnish with fresh thyme.
Bake the bacon in a large roasting pan over medium-high heat until crisp. Remove the bacon from the pan, leaving 1 teaspoon of the filling in the pan. Crumble the bacon; set aside. Add the onion, celery, salt, thyme and garlic to the filling in the pan; cook for 4 minutes or until the vegetables are tender.Drain the water from the clams, reserving the liquid. Add the clam liquid, potatoes, clam juice, and bay leaf to the saucepan; bring to a boil. Reduce the heat and simmer for 15 minutes or until the potatoes are tender. Discard the bay leaf.Mix the milk and flour, stirring with a whisk, until smooth. Add the flour mixture to the pan; bring to a boil. Cook for 12 minutes or until thickened, stirring constantly. Add the clams; cook for 2 minutes. Sprinkle with bacon.