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This is the can of clams that I used.
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There is clam meat and juice inside.
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Separate the clams and the juice.
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Cut all the ingredients.
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Cut the carrots into smaller cubes than the potatoes, and if you cut the celery even smaller, it will turn out great when boiled.
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Saute the onions with 3 tablespoons of butter.
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I used ham, but if you use bacon, saute to make it crispy, and use that oil to cook the onions.
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If there is not enough bacon fat, add butter.
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When the onions are softened, add the celery, carrots and garlic powder and continue cooking.
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Add white wine, and keep on high heat.
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Add potatoes and ham, and cook for a bit.
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Add 4 tablespoons of flour into the pot and continue cooking while stirring to prevent sticking.
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Add milk, clam juice and chicken consomme, stirring occasionally.
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Lower the heat when you start to see movement (Do not let it boil).
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This is the chicken consomme I used.
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It is in granule form.
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When the vegetables are 80% cooked, add the clam meat.
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When the soup is at the right thickness, add powdered Parmesan cheese.
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You may also add heavy cream if you like.
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Sprinkle your favorite herbs on top and the dish is done!
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Enjoy with crackers or delicious bread.
