How to make it

  • Melt butter, blend in flour to make roux.
  • In a 2 gallon stockpot, cook onion and celery in bacon grease until translucent.
  • Pour in chopped clams in juice, clam juice, diced potato and seasoning; blend well.
  • Bring to simmer over medium heat, for 5 - 10 minutes.
  • Add half & half, increase heat until it comes to a slow boil.
  • Add roux slowly, mixing well. Keep mixing until well incorporated.
  • Reduce heat - simmer for 15 minutes.

Reviews & Comments 4

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  • cookingforfun 8 years ago
    Was this review helpful? Yes Flag
  • linebb956 9 years ago
    OMG shirly... the food police will be coming by to pick you up! Bacon grease! LOL.... I do the same.. I have started cutting it with canola or olive oil as I get a major guilt trip!
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    " It was excellent "
    shirleyoma ate it and said...
    Leigh, this sounds fantastic, I love the cream base and using bacon grease! Yumm I want to make this one soon with sourdough french bread! I save my bacon grease for fried potatoes etc.. now this!
    Was this review helpful? Yes Flag
  • linebb956 9 years ago
    Oh my... this is not tomato based, but it sure sounds good. Thanks Leigh!
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