Ingredients

• 1 cup raw bacon, chopped
• 1 cup onion, diced small
• 1/2 cup celery, finely chopped
• 1 tablespoon garlic, minced
• 4 6 1/2 ounce cans of clams, chopped
• 2 12 ounce cans clam juice
• 12 ounces vegetable stock
• 2 russet potatoes, peeled and diced small
• 2 cups 40% heavy cream
• 1/2 cup sliced scallions
• salt and pepper, to taste
• 1/2 cup all-purpose flour

Instructions

Cook the bacon in a soup pot on the Wolf Burner over medium heat. Render bacon until crispy.

Add celery and onion.

Add flour to soak up the bacon grease while stirring constantly.

Turn the Wolf Burner to high. Slowly add clam juice, vegetable stock, and potatoes. Cook the soup until it begins to simmer, and then reduce the heat to medium. Let simmer for 15 minutes.

Rinse the clams over a strainer. Add clams and heavy whipping cream to the pot and let simmer for 10 minutes.

Season with black pepper. Taste the soup to see if salt is needed. Clams tend to already be fairly salty, so it may not be necessary.

Top the soup with cheddar cheese and scallions to finish.