Ingredients: 4 thick cut bacon strips from Cleavers 2 celery ribs, chopped 1 large onion, chopped 1 garlic clove, minced 3 small potatoes, peeled and cubed 1 cup water 1 bottle (8 ounces) Reese’s clam juice 3 teaspoons Clam Base 1/4 teaspoon white pepper 1/4 teaspoon dried thyme 1/3 cup all-purpose flour 2 cups fat-free half-and-half, divided 2 cans (6-1/2 ounces each) chopped baby clams, undrained Cooking Instructions: In a Dutch oven or stock pot, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add...
- 06 Mar, 2017
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