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  • 2- 6.5 oz. cans chopped clams
  • 3 C. (24 oz.) Clam broth
  • 1 thick slice bacon (about 2 oz) chopped fine
  • 2 tbs butter
  • 1 medium onion chopped
  • ¼ C. Celery diced
  • 1 clove garlic smashed and minced
  • 3 tbs flour
  • 2 medium russet potatoes (Idaho same thing) ½ inch dice
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 C. (16 oz) heavy cream
  • Fresh cracked black pepper


In a large heavy bottom soup pot or Dutch oven, brown bacon over medium heat.

Just as bacon begins to brown and crisp a little, add butter, onions, celery and garlic.

When onions start to turn translucent, sprinkle in flour. Fold and stir to blend in the flour. Cook about 2 minutes.

Stir in broth to eliminate lumps.

Add the potatoes, bay leaf and sprigs of thyme. Turn up heat . When the broth begins to boil, lower temperature to a strong simmer.

Check potatoes for tenderness (12-15 minutes).

Remove bay leaf and sprigs of thyme.

Add clams and cook several minutes.

Add cream and reduce heat. Do not let the cream boil.

Season with a little fresh cracked black pepper. Taste to adjust salt and serve.

If you like, garnish with a few oyster crackers and maybe even a little butter.