Ingredients

The following ingredients have 6 Servings
  • 3 cans (6.5 oz each) chopped clams
  • 4 slices bacon, chopped
  • 2 tablespoons butter
  • 1 cup diced celery
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 1 (8 oz) jar clam juice
  • 2 cups half and half
  • 1 pound baby red potatoes, cut small
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon thyme, chopped
  • 1 tablespoon red wine vinegar
  • Salt and pepper, to taste

Instruction

  • Drain the clams, reserving the juice. Rinse the clams and set aside.
  • Place the bacon in a Dutch oven or large, heavy soup pot. Cook over medium heat until crisp. Remove bacon with a slotted spoon, and discard all but about 2 tablespoons of the bacon grease.
  • Add the 2 tablespoons of butter to the pot. Add the celery and onion and cook until softened. Add the garlic and cook an additional 30 seconds.
  • Sprinkle in the flour and stir until the vegetables are coated.
  • Slowly start whisking in the jarred clam juice. Whisk in the reserved clam juice from the canned clams.
  • Cook over medium stirring constantly until it starts to thicken.
  • Whisk in the half and half, then stir in the potatoes, rosemary and thyme.
  • Cook over medium heat, being careful to not let the soup boil, until the potatoes are tender about 15 minutes.
  • Stir in the reserved clams, reserved bacon, and red wine vinegar. Season to taste with salt and pepper.
  • Cook until heated through, another minute or two, and serve.