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1
Heat 1 teaspoon of the oil in a large soup pot over medium-high heat.
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2
Add the Canadian bacon and cook, stirring frequently, until crisp, 3 to 4 minutes.
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3
Transfer the bacon to a plate.
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4
Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes.
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5
Add the garlic and thyme and cook, stirring, for 1 minute more.
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6
Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil.
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7
Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
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8
Whisk the milk, cream and flour in a bowl until the flour is dissolved.
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9
Slowly add the mixture to the pot, stirring constantly.
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10
While stirring, bring the soup to a simmer (do not boil).
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11
Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes.
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12
Add the clams and simmer 2 minutes more.
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13
Discard the bay leaf.
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14
Add salt and pepper to taste.
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15
Right before serving, stir in the bacon.
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16
Serve with the hot sauce.
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17
Per serving: Calories 312; Fat 8 g (Saturated 2 g); Cholesterol 66 mg; Sodium 510 mg; Carbohydrate 33 g; Fiber 3 g; Protein 27 g
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18
Photograph by Yunhee Kim
