3 slices of bacon (I prefer applewood smoked bacon) cut into small pieces
2 medium Yukon gold potatoes, scrubbed, and cubed
1 medium stalk of celery, chopped
1 small onion, chopped
3/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
2 (6 1/2-oz.) cans minced clams, drained, reserving liquid
1/4 cup flour
1 cup 1/2 & 1/2
2 cups milk
In large soup pot (mine is 5 quart), fry bacon until crisp; drain on paper towel. To drippings add potato, celery, onion, salt, pepper, thyme and liquid from clams. Heat to boiling and cook covered, about 15 to 20 minutes or until vegetables are tender.
Combine flour and milk and 1/2 & 1/2, add to vegetable mixture. Heat over medium heat until mixture thickens, stirring occasionally. Stir in clams and bacon. Heat through but do not boil.
At this point I like to let it sit on the burner on very low heat...barely a simmer...for about one hour to let the flavors meld. You can also serve it at this point if you wish.
Makes 5 to 6 servings.