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1
Heat 1 teaspoon oil in a large soup pot over med-high heat.
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2
Add the Canadian bacon and cook, stirring frequently, until crisp, 3-4 minutes; transfer the bacon to a plate.
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3
Add the remaining 1 tablespoon oil, the onion, celery, salt, and black pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes.
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4
Add the garlic and thyme and cook, stirring, for 1 minute.
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5
Add the water, reserved clam juice (about 1 1/2 cups), potatoes, and bay leaf; bring to a boil.
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6
Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
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7
Whisk together the milk, cream, and flour until the flour is dissolved.
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8
Slowly add the mixture to the pot, stirring constantly.
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9
Continuing to stir, bring the soup to a simmer (do not boil).
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10
Reduce the heat to med-low and cook, stirring occasionally, until thickened, about 8 minutes.
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11
Add the clams and simmer 2 minutes more.
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12
Discard the bay leaf.
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13
Right before serving, stir in the bacon; taste and adjust seasoning.
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14
Serve with hot pepper sauce.
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15
260 calories per 1 1/2 cup serving.
