Ingredients:

4 slices bacon, cut into small pieces

2 tablespoons unsalted butter

2-3 tablespoons all-purpose flour

½ cup heavy cream

3 cups chicken broth

1 tablespoon garlic, finely chopped

2 potatoes, cut into small chunks

1 cup onion, finely chopped

½ cup celery, cut into small pieces

½ cup carrot, cut into small pieces

2 cans clams, chop clams into small pieces (reserved juice)

1 bay leaves

Kosher salt & freshly ground pepper to taste

Parsley, for garnish

Chopped fresh chives, for garnish

 

Method:

1. Cook bacon on medium heat until crisp. Remove to paper towels to drain, set aside.
2. In a large pot, sauté the onion, garlic and celery until tender. Stir in carrot, potatoes, clam juice, chicken broth, and bay leaf. Bring to boil. Reduce heat, simmer uncovered about 20 minutes or until potatoes are tender, stirring consistently.
3. In a small pan, sauté butter, all-purpose flour and heavy cream until smooth. Gradually stir into soup. Bring to boil, cook and stir until thickened.
4. Stir in clams and season to taste with salt and pepper, heat through (do not boil) until clams are just firm. Crumble the reserved bacon, sprinkle over the soup and garnish with chives and parsley before serving.