Golden Clam Chowder

2 Celery Ribs
2 Medium Carrots
1 Medium Onion
2 Teaspoons Olive Oil
4 Garlic Cloves, Minced
4 Medium Potatoes, Peeled and Diced
2 Cans (6 Ounces Each) Minced Clams, Undrained
1 Bottle (8 Ounces) Clam Juice
1 Cup Plus 1 Tablespoon Water, Divided
1 Teaspoon Dried Thyme
Teaspoon Salt
Teaspoon Pepper
1 Can (12 Ounces) Evaporated Milk
2 Teaspoons Cornstarch
2 Bacon Strips, Cooked and Crumbled

1. Finely chop the celery, carrots and onion.  In a Dutch oven, saute vegetables in oil until tender.  Add garlic; cook 1 minute longer.  Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.
2. Gradually stir in milk; heat through.  Combine cornstarch and remaining water until smooth; stir into chowder.  Bring to a boil; cook for 2 minutes or until thickened.  Stir in bacon