Chef Will Leroux's Clam Chowder

1/2 cup butter
1/2 onion, diced
1 teaspoon minced garlic
2 stalks celery, diced
1 tsp. dried thyme
1/2 cup flour
8 (6.5 oz.) cans clams, with juice (or less)
2 cups cooked diced potatoes (or more)
1 quart half and half
3 strips bacon, cooked and diced (or more)
1 tsp. salt
1 tsp. pepper
3 dashes Tabasco sauce (optional)

Melt butter. Add onion, garlic, celery and thyme. Saute until onions are transparent. Add flour; cook, stirring, 5 minutes.Add clams and clam juice. Cook over medium-low heat 20-30 minutes (do not boil). Add potatoes and half-and-half; heat on low. Do not boil or cream may break. Stir in bacon, salt, pepper and Tabasco. Makes 2 quarts.