Rhode Island Clam Chowder | Something New For Dinner

Ingredients

• 4 6.5-ounce cans chopped clams
• 4 slices thick cut bacon, chopped into 1/4″ pieces
• 2 cups thinly sliced leeks (white parts only), about 4 medium-sized leeks
• 3 stalks celery, peeled and thinly sliced
• 2 carrots, peeled and chopped in a 1/4″ dice
• 2 t fresh thyme, chopped
• 3 8-ounce bottles clam juice
• 1 14.5 ounce can chicken stock
• 2 t Worcestershire sauce
• 4 cups Yukon potatoes, peeled and thinly diced (about 2 pounds)
• 1/2 t crushed red peppers, to taste
• 4 T butter (optional)
• Juice from 1 lemon
• 4 T chopped parsley