1 slice of bacon finely chopped
4 to 5 cups of diced red potatoes (4 to 5 medium potatoes)
4 medium stalks of chopped celery, including leaves (about 1 cup)
½ of a medium sized onion
2 cans of 10 oz minced clams (save the liquid for the soup) If you get baby clams or chopped clams you’ll want to chop or mince them for a smoother soup.
1 fourteen oz can of chicken broth (a good substitute is to use bottled clam juice if you can find it!)
a dash of chardonnay
1 cup of half and half
cream together 3 tablespoons of flour with 3 tablespoons of margarine
Cook chopped bacon until crispy. Remove bacon from pan and add potatoes, celery and onion. Stir fry for one or two minutes. Add chicken broth and clam broth from the clams. Make sure the vegetables are covered in liquid. If you need more liquid add more chicken broth. Boil uncovered until the potatoes are tender (about twenty minutes.) Add the bacon, both cans of clams, and the half and half. Drop one tablespoon at a time of the flour/margarine mixture, stirring each tablespoon until completely dissolved. When the mixture has thickened, serve with crackers of choice!