Ingredients

6 slices bacon, sliced into 1/2" strips
2 carrots, sliced into thin rings or half rings
2 celery stalks, diced into 1/4" pieces
1 small onion, finely diced
4 Tbsp all-purpose flour
2 cups Chicken broth, reduced sodium
1 bay leaf
1/2 tsp Tobasco
1 cup chopped clams with juice, I used 2 small cans
1 1/2 tsp worchestershire sauce

1/2 tsp dry thyme
1/4 tsp black pepper & Salt to taste, 1/2 to 1 tsp salt
1 1/2 lbs potatoes, about 6 medium potatoes, cubed into bite-sized pieces
2 cups milk, any kind; I used 2%
1 cup heavy whipping cream
To Serve:
1/8 bunch of Cilantro, finely chopped
Crackers or fresh crusty bread to serve

Instructions

In a heavy bottomed soup pot or dutch oven, Saute 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; remove extra fat if you wish, but I left it in ;).
In the same pot with bacon fat add in 2 sliced carrots, 2 stalks celery (diced), 1 small onion (finely diced) and saute over med/high until soft and golden (7-8 min). Sprinkle with 4 Tbsp flour and stir to combine. Sautee another minute.

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.
Add 1 1/2 lbs cubed potatoes, 1 cup heavy cream and 2 cups milk. Stir to combine, cover and lightly boil until potatoes are easily pierced with a fork, stirring occasionally (17-20 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 cilantro (cilantro takes it to the next level) and serve with crackers or crusty bread.

SOUP