Recipe Courtesy Calvin Rouse
1 1/2 lbs yukon gold potatoes, about 6 medium potatoes, cubed into bite-sized pieces
6 slices bacon, sliced into 1/2" strips
2 carrots, diced
2 celery stalks, diced into 1/4" pieces
1 small onion, small diced
4 Tbsp all-purpose flour
2 cups chicken broth
1 bay leaf
1/2 tsp Tabasco
2 cups chopped clams with juice
1 1/2 tsp worcestershire sauce
1/2 tsp dry thyme
1/4 tsp black pepper & Salt to taste
2 cups milk
1 cup heavy cream
- In a heavy bottomed soup pot or dutch oven, add potatoes and cover with water. Bring to a boil, then reduce to a simmer and cook for 4-5 minutes. Drain the potatoes and set aside. The potatoes should be about half way cooked. Potatoes have a way of soaking up seasonings like a sponge. Cooking them halfway prevents over-salting.
- In the same pot, sauté chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on paper towels. You should have about 3-4 Tbsp bacon fat in the pot.
- In the same pot with bacon fat add in 2 sliced carrots, 2 stalks celery, 1 small onion, and sauté over med/high until soft and golden (7-8 min). Sprinkle with 4 Tbsp flour and stir to combine. Sauté another minute.
- Stir in 2 cups chicken broth, 1 bay leaf, 1/2 tsp tabasco, 2 cans chopped clams with juice, 1 1/2 tsp Worcestershire sauce, 1/2 tsp thyme, 1/4 tsp pepper, and about 1 to 1 1/2 tsp salt or to taste. Bring to a light boil.
- Add 1 cup heavy cream and 2 cups milk. Stir to combine, cover and simmer over low heat, until potatoes are easily pierced with a fork, stirring occasionally (10 - 12 mins). It will thicken as it cools. If it's too thick, you can add a little milk to thin it out.
To serve, garnish with your browned bacon, finely chopped parsley and serve with crackers or crusty bread.