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Submitted by: Dana Stewart from Gooseberry Patch
Originally shared on the web 04/28/2006

5 slices bacon, crisply cooked and crumbled, drippings reserved
2 potatoes, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
2 8-oz. bottles clam juice
2 t. chicken bouillon
1/2 t. salt
1/4 t. celery salt
1 t. dried thyme
pepper to taste
1-1/2 T. all-purpose flour
3 c. milk
1 c. whipping cream
1 lb. clams

In a Dutch oven, add potatoes, celery, carrot and onion to bacon drippings and cook until softened, about 5 minutes. Add clam juice, chicken bouillon, salt, celery salt, thyme and pepper; simmer briefly. Mix flour with milk and cream in a jar with a tight-fitting lid; shake to blend and add to Dutch oven. Simmer until thickened and bubbly. Add clams and let cook 5 minutes longer; stir in bacon.