INGREDIENTS:
- 6 slices bacon, diced
- 1 1/2 cups chopped onion
- 2 stalks celery, diced
- 3 tablespoons butter
- 3 tablespoons of flour
- 1 teaspoons salt
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1 1/2 cup chicken broth
- 2 teaspoons fish sauce
- 4 cups peeled and cubed new or waxy potatoes (1/2″ cubes).
- ground black pepper to taste
- 2 cups half-and-half or 2 (12 oz.) cans of evaporated milk.
- 1 (6.5 ounce) cans minced clams (undrained)
- 2 (6.5 ounce) can chopped clams (undrained)
- Optionally 1 or 2 additional cans of chopped clams (drained)
- 1.5 Tablespoons of dried parsley
DIRECTIONS:
- Dice potatoes and place in a glass bowl with a lid. Add 2 Tablespoons of water and microwave on high for 10 – 12 minutes to soften.
- Place diced bacon in a large stock pot over medium heat.
- Cook until almost crisp.
- Add onions and celery and cook until soft.
- Stir in butter and wait until it is completely melted.
- Stir in the flour and salt
- Cook for about 3 minutes or until the floor just begins to darken.
- Stir in chicken broth, thyme, garlic powder, fish sauce, potatoes and pepper.
- Bring to a boil and cook uncovered for 5 minutes.
- Turn heat down to a lower simmer.
- Pour in half-and-half
- Pour the clams and liquid.
- Stir in 1.5 Tablespoons of dried parsley.
- Simmer at least 10 minutes, or until heated through.
- Do not allow clams to boil or they become tough and chewy.
- Simmer (Do not boil) to reheat.
