1-1/2 lbs. fresh clams, chopped (see Notes below)
1 lb. bacon, finely chopped
2 med. onions, diced
2-3 med. potatoes, chopped
4 Tbs. butter
3/4 cup flour
2-1/2 quart clam juice
1 quart heavy cream or half and half
2-1/2 Tbs. chicken base
1-1/2 tsp. white pepper
1/2 cup lemon juice
2 Tbs. fresh garlic, finely chopped
1/2 cup parsley
2 cups celery, diced
1. In a skillet, sauté bacon until it starts to brown and then add the onions, garlic and 3 Tbs. of butter. Cook until onions are translucent. Add the flour to make a roux.
2. In soup pot, saute celery in 1 Tbs. butter until celery is tender. Add the potatoes, clam juice, pepper, Tabasco, lemon juice, and chicken base. Simmer for about 20 minutes, until the potatoes are cooked.
3. Add cream and parsley. Bring to a slow boil. Add roux very slowly, stirring constantly, to thicken.
4, Add clams.
5. Simmer 5 minutes and serve.
To serve in bread bowls: Cut tops off bread bowls and scoop out insides, leaving enough “bowl” for the soup. Cut bread from the inside of the bowl and place on baking sheet to toast. Also toast lid.
NOTES: Use 1 can – 3.3 lbs.- Chopped Sea Clams from Costco. Save the juice from the can and use as above (it will be all the juice you need).