Soups, Salads & Sauces
4 slices Bacon
2 ea Celery ribs, chopped
1 ea Large onion, chopped
1 tsp Minced garlic
3 ea Small potatoes, peeled and cubed
3/4 cup Water
1/4 cup White wine, dry sherry
8 oz Clam juice
3 tsp Chicken bouillon granules
1/4 tsp White pepper
1/4 tsp Dried thyme
3/4 tsp Salt
1/3 cup Flour
2 cups Half-and-half, divided
2 cans 6-1/2 oz each, chopped clams, undrained
Adapted from www.tasteofhome.com by BBF, Apr, 2020.
Slice bacon into bite-size pieces and, in a Dutch oven, cook it over medium heat, remove, and set aside.
Saute celery and onion in the drippings until tender.
Add garlic; cook 1 minute longer.
Stir in the potatoes, water, wine, clam juice, bouillon, pepper, thyme, and salt. Bring to a 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 1-2 minutes or until thickened.
Stir in clams, bacon, and remaining half-and-half; heat through (do not boil).