Measurements

• 2 dozen clams
• 2 slices bacon
• 1 cup onions
• diced
• 1 cup celery
• diced
• 2 cloves garlic
• minced
• 1 tsp thyme
• 2 bay leaves
• 2 cups potatoes
• diced
• 2 tbsp flour
• 3 cups chicken broth
• 1 cup milk
• 1/2 cup half-and-half
• Salt to taste
• Black pepper to taste
• 2 tbsp parsley
• chopped

Preparation Method

• 1. Rinse clams under cold water.
• 2. In a large pot, cook bacon over medium heat until crisp.
• 3. Remove bacon, crumble, and set aside.
• 4. In the same pot, add onions, celery, and garlic; sauté until soft.
• 5. Stir in thyme and bay leaves.
• 6. Add potatoes and flour, stirring to coat.
• 7. Pour in chicken broth and bring to a boil.
• 8. Reduce heat and simmer until potatoes are tender.
• 9. Add clams, cover, and cook until clams open.
• 10. Remove clams, discard shells, and chop meat.
• 11. Stir in milk and half-and-half.
• 12. Season with salt and black pepper.
• 13. Return chopped clams to the pot.
• 14. Heat through without boiling.
• 15. Garnish with parsley and crumbled bacon before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.