Ingredients

3 cups cooked Idaho Russet potatoes, chopped
3/4 cup butter
1 cup flour
3 (6 1/2 oz) cans whole clams
4 (8 oz) bottles clam juice
3-4 oz clam base (see below)
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 lb chopped bacon
3/4 cup chopped celery
3/4 cup chopped onions
4 cups scalded milk or 1/2 and 1/2 cream

Instructions

Cook potatoes and set aside in a warm place.In a saute pan melt butter and stir in flour to make the roux. Cook for 20 minutes. Drain clams, reserving juice. Save a handful of clams for clam base. Combine reserved juice and bottled clam juice in a large soup pot. Stir in clam base, basil and thyme. Bring to boil. Stir roux into boiling clam juice. Saute bacon, celery and onions for 5 minutes. Stir bacon mixture, clams, and potatoes into soup pot. Bring mixture to boil and reduce heat. Stir in scalded milk. Do not let soup boil. Garnish with butter, chopped parsley and oyster crackers.

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