Ingredients:
2 Tbsp butter,
melted
2 slices bacon,
chopped (maybe 3 or 4)
2 stalks celery,
finely diced
1 small onion,
finely diced
½ tsp kosher salt
2 bay leaves
8 small yellow
potatoes, diced small with skin on (¼” cubes)
2 Tbsp flour
8 oz clam juice
1 cup half&half
½ cup milk
¼ cup white wine
1½ pounds clams
Freshly ground black
pepper
Instructions:
In a stockpot over medium heat, cook the chopped bacon.
Add the butter. When it’s nicely warm, add celery, onion, bay leaves & salt to the bacon/butter mix. Cook until veggies are soft, stirring continuously.
Sprinkle the flour in and mix carefully, stirring constantly, making a roux.
Add cubed potatoes and the liquids: clam juice, half&half, milk, white wine.
Simmer until potatoes are soft. Stir as needed. Do not boil.
Add the diced clams. Heat the mixture up again.
Serve. Add pepper to taste in the bowls.
Serve with crackers, and perhaps white wine.
Verdict: Really good! Makes enough or 4 or 5 servings.