Ingredients

The following ingredients have 2 Servings
  • 1 slice bacon
  • 1 celery rib (, chopped)
  • ¼ cup chopped onions
  • 1 clove garlic (, minced)
  • 1 small potato (, peeled and cubed)
  • ½ cup low sodium chicken broth
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon coarsely ground black pepper
  • 1 ½ tablespoons all-purpose flour
  • ¼ cup, plus 2 tablespoons half-and-half (, divided)
  • 1 (6.5-ounce can) chopped clams (, with the juice)

Instruction

  • In a 2-quart saucepan, cook bacon over medium heat until crisp. Remove to a paper towel to drain; set aside.
  • Saute celery and onion in the drippings until tender, about 3 minutes. Add garlic; cook 1 minute longer.
  • Stir in the potatoes, broth, thyme, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are tender, 12-15 minutes.
  • In a small bowl, combine flour and half and half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
  • Stir in clams, clam juice from the can, and 2 tablespoons of half-and-half; heat through (do not boil). Pour into a bowl, crumble the cooked bacon and sprinkle over the top of the soup.
  • Enjoy hot.