[deguerre]

I start by frying up a 12 oz package of apple smoked bacon. Remove bacon to cool and crumble, reserve the grease save two tbs. Sautee a medium onion and three stalks of sliced celery (about 1/4" thick) adding in a couple cloves of minced garlic. Remove from pan. I then start with a roux for a cream based soup, butter, flower and when it's nice and ready add the juice from two cans of clams, and then some milk and heavy cream (don't ask for measurements as I do it by feel). To this I add three or four cubed red taters (about 1/2" cubes), the celery, onion and bacon and simmer until the taters are done, adding chicken broth if it gets too thick. At the very end I add the clams and simmer until they're done which only takes a few minutes. It's one of my faves.