Categories: Dinner, Soup

Ingredients

• 1 cup onion, chopped
• 1 cup celery, chopped
• 1/2 cup bacon, cooked(crisp)
• 1 cup flour
• 3 cups clam juice (bottled)
• 3 16 ounce cans clams (some chopped, some whole)
• 3 large potatoes, cut into bite size cubes
• 2 cups milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 stick butter

Directions

1. Peel and cut potatoes. Par boil.

2. Cook bacon until crisp. Drain and crumble when cool.

3. Melt the stick of butter and in this, saute the celery and onion for 3 minutes.

4. Add the crisp bacon and flour.

5. Stir continuously for 5 minutes.

6. While doing this, put the clam juice, milk and cream into a heavy bottomed pot and warm gently on med/low heat.

7. Add the onion, celery and bacon mixture to the soup pot of warmed liquid.

8. Bring to a boil over med/high heat.

9. Decrease heat to med/low, add potatoes, and cook for 10 minutes.

10. Add the cans of clams and cook for 10 minutes more. (Be careful not to overcook or the clams become tough.)

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