Chunky New England Style Clam Chowder

3 strips of bacon, chopped
1 onion, chopped
2 medium carrots, chopped
3 stalks of celery, chopped
3 cloves garlic, minced
2 medium size red potatoes, cut into 1/2 inch chunks
4 cups broth
2 cans clams, drain only one
1 cup half and half
3 tbs flour
Salt and pepper to taste

In a soup pot, cook bacon over medium heat until just crisp. Drain and set aside. In the same pot, add vegetables and cook until they begin to soften. Add potatoes and cook for a minute. Add broth and cover. Cook for about 15 minutes, until potatoes have softened. Add in clams and cook for 3 minutes, to heat clams.

In a bowl, beat together half and half and flour. Add to soup, and allow to thicken over medium high heat for about 5 minutes. Stir occasionally and turn down if soup begins to boil.

Season with salt and pepper.