4 bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 Tablespoon Simple Foods Safflower Oil
1 cup water
8 ounces of clam juice
1/2 cup chicken broth
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained
Cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
Over high heat add the Simple Foods Safflower Oil and sauté the celery, onion and garlic in the drippings until tender.
Stir in the potatoes, water, clam juice, chicken broth, pepper and thyme. Bring to a boil.
Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving.