Place the potatoes in a Dutch oven and cover with half-and-half and water. Add the bay leaf, one chicken bouillon cube, and black pepper. Bring the potatoes just to a boil, stir, cover, and reduce the heat to lowest temperature. Simmer for 15 minutes, or until a paring knife inserted into them still meets some resistance.
3 russet potatoes, 2 cups half-and-half, ¾ cup water, 1 bay leaf, 2 instant chicken bouillon cubes, Freshly ground black pepper
While the potatoes cook, crisp the bacon in a frying pan set over medium-high heat. When the bacon is ready, transfer it to a paper towel-lined plate. Set aside.
½ pound bacon
Add the diced carrots, celery, and onions to the bacon drippings. (If necessary, add 1-2 tablespoons olive oil.) Sauté the vegetables until the onions are translucent and carrots and celery have softened, about 5-6 minutes. Add the garlic and cook for an additional 30 seconds.
2 carrots, 2 ribs celery, 1 yellow onion, 1 clove garlic
Sprinkle the vegetables with the flour and stir until no dry flour is visible.
2 tablespoons all-purpose flour
Transfer the vegetables to a paper towel-lined plate; set aside.
When the potatoes are ready, add the cooked vegetables to the potatoes and stir well.
Add the clam juice, chopped and whole clams, thyme leaves, and more black pepper.
4 ounces clam juice, 10 ounces canned whole baby clams, 6.5 ounces canned chopped clams, 3 sprigs fresh thyme
Stir well and simmer for 5 minutes. Taste the soup and, if needed, add the second chicken bouillon cube. Simmer another 10 minutes and taste the soup again. If needed, season the soup with additional kosher salt and freshly ground black pepper.
Kosher salt