In a pot, add the
Fresh Clams (3 lb)
Water (5 cups)
. Bring to a boil and cook the clams until they open. Remove the scum off the top. Drain the liquid and set aside.
Remove clam meat from the shells and set aside.
While the clams are cooking, slice
Wright® Brand Smoked Bacon (8 slices)
into 2 inch pieces. Cook the bacon in some oil until crisp. Do not crowd the pan. Remove to paper towels to drain; set aside.
Peel and cube the
Celery (1/4 stalk)
, if using.
Finely chop the
Scallions (1 stalk)
and mince the
Garlic (5 cloves)
. Set aside.
In a large pot, melt the
Butter (2 Tbsp)
and saute the chopped onion and celery with some
Salt (1/4 tsp)
Brown Sugar (1 tsp)
. This will help caramelize the onion, about 4 minutes.
Once you have a nice dark color, add the minced garlic and saute for another minute.
Add in the cubed potatoes and saute for another 4 minutes. Add the reserved clam liquid,
Chicken Bouillon Cube (1)
Dried Thyme (1/2 tsp)
Ground White Pepper (1/4 tsp)
Bring to a boil. Reduce heat; simmer, covered, for 10 minutes or until potatoes are tender.
While soup is simmering, in a cup, add the
Cream (1/2 cup)
Milk (1/2 cup)
All-Purpose Flour (1/3 cup)
and mix to dissolve. Gradually stir into the soup.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add more water if you prefer a thinner consistency. Lower heat, stir in clam meat and
Shredded Cheese (1/4 cup)
Crumble the crispy bacon and add it to the pot. Season with
Ground Black Pepper (to taste)
Serve with toasted sourdough bread, bacon on top, and chopped green onion. Enjoy!