1 large onion, chopped
1 celery stalk, chopped (with leaves)
1 garlic clove, crushed
2 tbsp (30 ml) flour
2 tsp (10 ml) fresh thyme leaves (or 1 tsp. dried)
2–3 cups (500–750 ml) chicken or vegetable stock
2–3 medium thin-skinned potatoes, scrubbed and diced
1 can baby clams, with juices
1–2 cups (250–500 ml) half & half salt and pepper to taste
4–6 crusty rolls (optional)
1. In a medium pot, cook the bacon over medium-high heat for 5–7 minutes, until crisp. Add the onions and celery and cook for 3–4 minutes, until the onions are soft and translucent.
2. Add the garlic, flour and thyme and stir well – the flour will get sticky and coat the vegetables. Add the stock and potatoes, bring to a simmer and cook, stirring occasionally, until the broth has thickened and the potatoes are tender.
3. Stir in the clams and half & half and season to taste with salt and pepper. Heat through and serve immediately.
4. To make bread bowls: cut a thin slice off the top of each crusty roll and pull out the insides, leaving enough of the shell intact to hold the soup.
Per serving (soup only, serving 4):
316 calories, 9 g fat (5 g saturated fat, 3 g monounsaturated fat, 0.8 g polyunsaturated fat), 45 g carbohydrates, 37 mg cholesterol, 13 g protein, 5 g fibre.