Ingredients
1 medium yellow onion
3 stalks celery
3 cloves garlic
4 tablespoons butter
4 strips bacon
3 tablespoons flour
1 bottle clam juice
4 cans chopped clams
2 cans chicken broth
1/2 quart light cream
3 potatoes
Preparation
Saute minced onion, celery, and garlic in large pot with 2 tablespoons butter until translucent. Cut bacon into small pieces and cook in frying pan until crispy. Add to large pot with drippings. Sprinkle flour over onion mixture and stir. Add clam juice, chicken broth, and excess juices from canned clams. Cover and simmer until frothy. Uncover and add cream and chopped potatoes. Sprinkle black pepper, parsley, oregano, and crushed red pepper flakes (not a lot of any). Simmer until potatoes are cooked. Stir in remaining butter and clams.
