Skip to main content
Close Menu




    Ideal for dipping crostini's!



    4 slices thick-cut bacon, diced
    1 medium onion, diced
    2 garlic cloves, minced
    ½ teaspoon dried thyme
    1 bay leaf
    3 tablespoons all-purpose flour
    1 cup milk
    1 cup vegetable broth
    2 medium russet potatoes, peeled and diced
    2 cans (13oz) Natural SeaⓇ Wild Clams, with their juice
    1 cup half-and-half
    2 tablespoons minced fresh chives


    1. In a large saucepan over medium heat, cook bacon, stirring occasionally, until crisp and browned, about 5 minutes. With a slotted spoon transfer bacon to a paper towel-lined plate to drain.
    2. Add onion, garlic, thyme, and bay leaf to bacon fat in saucepan. Saute until onion is softened, 6-8 minutes. Stir in flour and cook 1 minute. Gradually stir in milk and vegetable broth.
    3. Add potatoes and clams, bring to a boil, then reduce heat to simmer gently until potatoes are tender, about 15 minutes. Take off heat and stir in half-and-half. Taste and add salt as needed.
    4. To serve, divide between bowls and top with bacon and chives.