Dice bacon and cook in a Dutch oven or large stockpot over medium heat. Stir occasionally and cook until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Add butter to the bacon drippings.
6 slices bacon, 1 tablespoon butter
Chop celery ribs, onion, and potatoes. Set the potatoes aside. Mince garlic.Add the chopped celery and onion to the butter and bacon drippings. Saute over medium heat until the onions are soft, 5-7 minutes. Add garlic and cook an additional minute.
2 celery ribs, 1 medium onion, 2 garlic cloves, minced
Add the potatoes, clam juice, chicken broth, bay leaf, thyme, and black pepper to the stockpot. Turn heat to medium-high and bring to a boil. Once boiling, turn heat to low and simmer uncovered for 15-20 minutes, or until potatoes are soft.
2-3 medium white potatoes, 1 bottle clam juice, 1 cup chicken broth, 1 bay leaf, ½ teaspoon thyme, ¼ teaspoon black pepper
In a small bowl, combine flour and 1 cup of half and half and mix until smooth. Gradually pour the flour mixture into the soup. Turn heat up to medium and bring to a boil. Once boiling, stir for 1-2 minutes, until the soup has thickened. Discard bay leaf.
⅓ cup all-purpose flour, 2 cups half and half, divided
Add the remaining half and half and the clams. Cook until heated through. Do not boil.
2 cans 6.5 oz each, diced clams
Taste and add additional salt and pepper, if desired. If you want a thinner soup, add additional chicken broth or cream.
Serve into individual bowls, top with bacon crumbles and chives, and serve with oyster crackers.
chives, to serve, oyster crackers, to serve
Notes
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.