INGREDIENTS

  • 2 tablespoons butter
  • 2 slices thick-sliced bacon , chopped
  • 1 medium onion , chopped
  • 2 stalks celery & leaves , chopped
  • 4 sprigs fresh thyme
  • salt and pepper, to taste
  • 2 teaspoons hot sauce
  • 2 tablespoons flour
  • 1 teaspoon Old Bay Seasoning
  • 1 pint half & half light cream
  • 1 (14 1/2ounce)can chicken stock
  • 2 medium potatoes , shredded
  • 2 (10ounce)cans baby clams , with their juice

DIRECTIONS

  1. In a medium pot over medium high heat, melt butter.Add bacon and onions, celery and thyme sprigs.Season with salt, pepper, Old Bay and hot sauce and cook 5 minutes.Add flour and cook a minute more.
  2. Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams.Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
  3. Remove thyme sprigs before serving.The leaves will have fallen off into the soup.