March 02, 2022 2 min read

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

get hooked!