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6 bacon strips
1/2 cup onion (about a quarter of a large onion)
1/2 cup celery
1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. powdered garlic
1/4 tsp. Old Bay seasoning
2 cans of clams (6.5 oz)
1 jar of clam juice (8oz)
2 cups chicken broth
1 pint half & half
1 large potato (1-1.5 cups)
1 bay leaf

Drain clam juice from canned clams - set aside for later use. Set clams aside.
Dice bacon strips.
Chop onion to medium-fine consistency.
Chop celery thinly.
Dice potato into small cubes.

In a heated quart-size pot, add the diced bacon and fry in bottom of pot, over a medium high heat. Scoop bacon out and set aside on a paper towel to dry.

In the bacon grease, fry the onion and celery over a medium heat until the onions are translucent. To the onions and celery, add the dry spice mixture of flour, salt, pepper, garlic powder, and Old Bay seasoning. Mix thoroughly until bubbling.

Add the clam juice, chicken broth, half & half, cubed potatoes, and bay leaf. Bring the mixture to a boil, stirring constantly. When the pot boils, turn the heat down to a simmer, stirring occasionally.

Cook until the potatoes are done. Add the bacon back to soup. Add the clams. Simmer the soup for about 10 minutes (to warm clams).