Ingredients
Directions
- 8-10 bacon strips
- 2 T butter
- 2 celery stalks, chopped
- 1 leek finely chopped
- 2-3 garlic cloves, minced
- 3-4 small potatoes, peeld and cubed
- 1 cup broth (veg or chicken)
- 1 bottle (8oz) clam juice
- 1/2 t white pepper
- 1/2 t salt
- 1/2 t dried thyme
- 1/3 cup all-purpose flour
- 2 cups half and half
- 3 cans (6 1/2 oz) whole clams, undrained,chopped into chunky pieces
- Bay leaf
- chopped fresh chives or green onions for garnish
- In Dutch Oven, cook bacon over medium heat until crisp. Remove to paper towels to drain, set aside. Add butter to drippings (spoon some out if desired); saute celery, leeks, and onion until tender. Add garlic and cook 1 minute longer. Stir in potatoes, broth, clam juice, salt, pepper, and thyme. Bring to boil, Reduce heat; simmer uncovered for 15-20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
- Stir in clams and remaining half and half; heat thorough (do not boil); turn down to low heat; add bay leaf. cook for and additional 2 to 3 minutes on low heat. Add in 4 strips of crumbled bacon.
- Crumble remaining bacon. Garnish with bacon and chopped chives/green onion.
Notes