Ingredients

6 strips of bacon, cut into 1 inch pieces

2 celery stalks, 1/4 inch dices

1 cup very small pearl onions

3 tbsp. all purpose flour

2 cups unsalted clam juice

4 small potatoes, diced

2 dried bay leaves

1/4 tsp. ground pepper

5 large sprigs fresh thyme

8 lbs. quahog clams,shucked, liquid reserved, and chopped into 1/2 inch pieces (2 lbs shucked clams)

2 ears fresh yellow corn, kernels shaved

2 1/2 cups milk

2 tbsp. butter

1 tbsp sherry (optional)

1 tsp. salt

Preparation

  1. In stockpot, cook bacon until crisp; drain all but 2 tbsp. of rendered fat. Add celery and onions; cook, stirring occasionally, until translucent, 8 minutes. 2. Sprinkle flour over onion mixture; cook about 3 minutes. Add clam juice, 1/2 cup water, potatoes, bay leaves and 1/8 tsp. pepper; cover; bring to a boil. Pick thyme leaves from stems; add both to the pot. Reduce heat, simmer until potatoes are almost tender, about 12 minutes. 3. Add the clams and reserved liquid, cover and cook 4 minutes. Add corn, cover and cook about 5 minutes. Add milk and butter; cook until butter melts, 5 minutes. Remove bay leaves and thyme stems; add 1/8 tsp. pepper and 1 tsp. salt. 4. Divide soup among bowls, drizzle with sherry and garnish with crumbled bacon.