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Ingredients

• 3 bacon slices, chopped
• 1 Tbs. unsalted butter
• 2 celery stalks, chopped
• 1/4 yellow onion, finely chopped
• 1/2 tsp. dried thyme
• 1 bay leaf
• 3 red potatoes, cubed
• 2 cans (each 6 1/2 oz.) chopped clam meat, plus reserved clam liquor
• 2 cups water
• 1 1/2 cups milk
• 1 cup heavy cream
• Salt and freshly ground pepper, to taste

Description

If Desired, You Can Use The Meat Of 2 Lb. Freshly Steamed Clams. Discard Any Clams That Fail To Close To The Touch, Then Steam Them In A Wide, Covered Saucepan With 1 Cup Water Until They Open. Discard Any Clams That Do Not Open. Let Cool, Then Remove Th

Williams-Sonoma