East Coast Clam Chowder

6 slices bacon, chopped
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup white wine
1 cup whipping cream
1 cup milk
7-oz can baby clams and liquid
1 bay leaf
1/4 tsp thyme
1 cup potato, grated
1 cup evaporated milk
1/4 cup fresh parsley, chopped
salt and freshly ground pepper

In a large saucepan brown bacon until crisp. Pour off half the fat. Add the onions, celery and carrots with a splash of water and sauté over medium heat about 10 minutes or until softened.

Add the wine, cream, milk, liquid from the clams, bay leaf, thyme and potato and bring to a slow simmer. Continue simmering for 15 minutes until potato softens and the chowder thickens. Add the clams, evaporated milk and parsley and cook until heated through. Season with salt and pepper to taste.