One of my all time favorites, and Shawn’s too…I guess it’s the New England in us both! This was a great treat on Thanksgiving-eve and we’re thinking it’s a new holiday tradition for us. This would be excellent with fresh clams, however canned whole baby clams or steamers are perfectly great as well. Definitely a favorite and makes tons of leftovers!
- 5 pieces bacon, finely chopped
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 2 cloves garlic, chopped
- 1/4 cup flour
- 2-3 yukon gold or russet potatoes, diced
- 2 10oz cans clams, drained and juice reserved, clams set aside
- 1 cup light cream
- 2-3 bay leaves
- 2-3 cups vegetable stock (you can use chicken or turkey stock as well)
- splash clam juice
- Worcester sauce to taste
- Hot sauce to taste
- salt and pepper
- oyster crackers
Saute bacon in a heavy bottom soup pot. Remove bacon and reserve grease, add onion, celery, and garlic and saute until golden brown. Add flour and stir until well-combined, about 30 seconds.
Add potatoes, clam juice, cream, bay leaves, and stock. Stir constantly while bringing to a light boil. Once boiling, turn town heat to low and simmer approximately 20 or 30 minutes.
Add Worcester sauce, hot sauce, more clam juice, salt and pepper and adjust to taste. Serve with chopped bacon and oyster crackers.