8 slices applewood smoked bacon, chopped
2 tablespoons Old bay
1 clove garlic, peeled and chopped 1 teaspoon dried thyme
3 celery stalks, chopped Salt and Pepper, to taste
2 carrots, peeled and chopped 1 quart half and half
2 bay leaves
2 tablespoons flour
(4) 8-ounce cans chopped clams, with juice
1 14-ounce can chicken broth
2 medium potatoes, peeled and diced
2 tablespoons fresh parsley, chopped
3 cups fresh littleneck clams
Oyster crackers, garnish
In a large stovetop pot, cook bacon until crisp. Remove bacon and set aside. Drain off bacon grease, except 2 tablespoons. On medium-high heat, sauté garlic, celery, carrots and bay leaf in bacon grease for 2 minutes. Sprinkle vegetable mixture with flour. Stir and cook for 2 minutes. Add canned clams and clam juice. Stir. Add chicken broth, potatoes, Old Bay seasoning and reserved, cooked bacon. Cook for 2 minutes. Add thyme, salt and pepper and parsley. Add the fresh clams. Cover and lower heat to low and cook for 10 minutes. Add cream or half and half. Bring to boil. Turn off heat and cover. Remove Bay Leaf before serving. Garnish with oyster crackers. Serve hot.
