Ingredients

The following ingredients have 4 Servings
  • 2- 6.5 oz cans of chopped clams with juice
  • 8 oz clam juice
  • 1 cup half and half
  • 1/4 cup of flour
  • 2 tbsp butter
  • 3 strips of bacon (chopped)
  • 3 celery ribs (chopped)
  • 2 med potatoes (chopped)
  • 1 med onion (chopped)
  • 5 garlic cloves (minced)
  • 3 cups of chicken stock
  • 1/2 tsp thyme
  • salt and pepper to taste

Instruction

  • First, in a large non-stick pot on medium heat, add chopped bacon. Cook for a few min and remove bacon pieces to drain on a paper towel. Leave grease in pot.
  • Next, add 2 tbsp of butter, celery garlic, onions, thyme, salt and pepper. Cook for 5-7 min.
  • Then, alternately sift some flour and clam juice while always stirring until all of the flour and clam juice has been combined. It will be pasty and thick.
  • Next, slowly add chicken stock one cup at a time while stirring.
  • Then, add potatoes and stir. Continue cooking for 15 min or so until potatoes are tender.
  • Next, add the half and half, clams (with clam juice) and stir while cooking on low heat for another 10 minutes stirring often so it doesn't stick to the bottom of the pot.
  • Optional: Top with cooked bacon pieces or stir into soup.