Ingredients

The following ingredients have 4 Servings
  • 8 slices pepper bacon (diced)
  • 1/2 cup butter
  • 1/2 large onion (chopped)
  • 1 cup celery (chopped)
  • 1/2 cup flour
  • 24 oz. chopped clams or 2 C fresh clams, shucked
  • 2 cups cubed potatoes (peeled and cubed)
  • 3 cup whole milk
  • 1/2 cup half and half
  • salt and pepper

Instruction

  • In a large pot cook bacon until browned and crisp. Drain grease. Crumble.
  • Add butter, onions and celery to pot and cook over medium heat until onions are softened and translucent.
  • Add flour, cook 3 minutes stirring constantly
  • Drain clams and reserve liquid.
  • Add enough water to clam liquid to measure 2 cups.
  • Add this liquid slowly to mixture in pot, stirring constantly.
  • Add potatoes and bring mixture to boil.
  • Reduce heat and simmer about 20 minutes or until potatoes are tender.
  • Add clams, bacon, milk, half and half.
  • Heat until thickened, be careful not to burn.
  • Add salt and pepper. Garnish with fresh parsley
  • If soup thickens up to much you can add additional milk