Cooking Instructions
- 1
Cut and measure all ingredients for the recipe.
Cook the potatoes in a small pot with the clam broth.
Heat up a large pot at moderate temperature and cook bacon until fat is melt and crispy.
Add garlic, onions and cook until just beginning to brown.
- 2
Stir in the celery, leeks, thyme leaves and sweat until vegetables are wilt.
Add and mix in the flour and cook for about 4 minutes. Don’t let it burn at the bottom of the pot.
Stir in the milk, bay leaf, bring it to a boil and let it simmer for about 15 minutes. Be careful again; do not let the flour burn at the bottom of the pan.
- 3
Mix in the clam broth with the potatoes, clams, salt and pepper. Let it simmer for a few minutes and serve.
OPTIONAL: add a cup of cream if you like.
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