Prep Time: 25 mins | Cook Time: 35 mins | Total Time: 1 hr | Yield: 6 Servings
You need this in your life, I’m telling you! Try this recipe and I promise you that it will be the best decision you will do today! Have a wonderful day, friends. Enjoy!
Ingredients:
8 bacon strips, divided
2 tablespoons butter
2 celery ribs, chopped
1 leek, finely chopped (or 1 shallot)
1 large onion, chopped
2-3 garlic cloves, minced
3-4 small unpeeled potatoes (red potatoes or Yukon gold), cubed into 1/2-inch pieces (optional to peel)
2 c broth, chicken, or vegetable
½ tsp white pepper
½ tsp salt
½ teaspoon dried thyme
⅓ c all-purpose flour
2 c half-and-half, divided
3 cans 6-1/2 ounces each of chopped clams, undrained
Bay leaf
Chopped fresh chives or green onions, for garnish
Directions:
1. Place a Dutch oven on the stove and turn the heat to medium-high.
2. Add bacon and cook until brown.
3. Remove the bacon from the pot onto a clean plate lined with paper towels to drain any excess grease.
4. In the same Dutch oven, add butter and allow it to melt.
5. Add onion, celery, and leek. Sauté until translucent.
6. Add garlic and sauté until aromatic.
7. Add the broth, potatoes, thyme, salt, and pepper. Stir until well mixed, then allow the mixture to boil.
8. Turn the heat to low and simmer for about 10 minutes or until the potatoes are easily pierced with a fork.
9. Add 1 cup of half and half and flour into a small mixing bowl. Whisk until well mixed.
10. Transfer the flour mixture into the soup and stir until well mixed.
11. Allow the soup to boil and cook until thick.
12. Add the clams and the rest of the half and half. Stir until well mixed.
13. Reduce the heat to low, then add bay leaf. Cook for 2 more minutes.
14. Crumble about 4 slices of bacon and add them into the soup. Stir until just mixed.
15. Garnish each serving with the rest of the crumbled bacon.
16. Serve and enjoy!
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