Open in Cookpad AppCooking Instructions
- 1
Drain clam juice into a separate container and set both juice and meat aside.
- 2
Cut bacon into small pieces and cook over medium heat in a 6 qt dutch oven. Once bacon begins to get slightly crispy, add onion.
- 3
Saute onion for 5 minutes or until translucent. Add celery, carrots, and 1 small container of Knorr concentrated chicken stock. Mix well and saute for 5 minutes.
- 4
Add flour and saute for another 5 minutes while stirring constantly to avoid clumps.
- 5
Stir in liquid chicken stock, clam juice from cans, potatoes, pepper, thyme, and bay leaves. Bring to a boil. Lower heat, cover, and simmer for approximately 20 minutes or until potatoes are tender.
- 6
Remove bay leaves and stir in heavy cream. Bring to boil, then lower heat. Simmer on low for 15 minutes.
- 7
Stir in minced clam.
- 8
Serve and enjoy!
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