from: The Williams-Sonoma New England Cookbook
Ingredients
1 pound of uncooked clam meat
1/2 cup water
2 slices thick cut bacon
1 tablespoon unsalted butter
1 large yellow onion, chopped
2 small inner celery stalks with leaves, chopped
1/2 teaspoon fresh thyme or pinch of dried
3/4 lb. red or white boiling potatoes, peeled and cut into 1/2-inch dice
2 cups half and half
1 1/2 – 2 cups milk, or as needed
1 cup chicken broth
Directions
Combine one cup of chicken broth and one cup of water and set aside. In a heavy soup pot over medium heat, fry the bacon until crisp. Transfer to paper towels using a slotted spoon. Add the butter to the bacon drippings and stir in the thyme, onion, and celery. Cook over medium heat until the onion is translucent, about 10 minutes. Do not allow to brown. Add the potatoes and the broth/water mixture and simmer, uncovered, until the potatoes are almost tender.
Add the clams to the soup. Stir in the half and half and enough milk to arrive at a nice consistency. Bring to just below a simmer and heat to serving temperature. Do not allow to boil. Add the bacon and season with salt and pepper.