Spring hill ranch california style clam chowder recipe

Ingredients

• 6 slices thick-cut bacon, small diced (easiest to dice when partially frozen)
• 1 large white (or yellow) onion, diced
• 6 medium potatoes, 1/2 to 3/4-inch diced
• 1 1/2 cups (3 8-ounce bottles) clam juice
• 1/2 bunch fresh parsley, chopped (or dried parsley flakes)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon coarse ground pepper
• 1/4 teaspoon ground cayenne pepper
• 3 medium garlic cloves, minced or pressed
• 1 teaspoon kosher salt
• 1 (24 ounce) can stewed tomatoes
• 2 New Mexico #6 or Big Jim green chiles (or 1 4-ounce can of diced green chiles)
• 1 (10 ounce) can whole baby clams, drained
• 4 (6 1/2 ounce) cans minced clams, drained
• 2 cups half and half