Ingredients :
- 4 slices bacon
- 1 large onion peeled and chopped
- 2 celery ribs chopped
- 1 clove garlic minced
- 1/4 teaspoon dried thyme or 1 teaspoon fresh
- 3 small potatoes peeled and cubed
- 1 cup water
- 1 bottle clam juice
- 1 tablespoon chicken base
- 2 cups half and half divided
- 1/3 cup all-purpose flour
- 2 cans chopped clams undrained
- Salt and freshly ground black pepper
- Oyster crackers for serving
Directions :
- In a Dutch oven or large pot over medium heat, add bacon and cook until crisp, about 5 minutes. Remove bacon from pot, drain on paper towels, and crumble. Set aside.
- To the bacon fat, add onion and celery and cook until softened, about 5 minutes. Stir in garlic and thyme until fragrant, about 30 seconds.
- Stir in potatoes, water, clam juice, and chicken base. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender, about 15 to 20 minutes.
- In a small bowl, whisk together 1 cup half-and-half and flour until smooth. Gradually stir into soup, return to a simmer, and cook until thickened, about 1 to 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
- Add clams and their juice and remaining 1 cup half-and-half and stir until heated through, about 1 minute. Garnish each serving with bacon and oyster crackers.
