Pella — 1/2 cup butter
1/2 onion, diced
1 teaspoon minced garlic
2 stalks celery, diced
1 teaspoon dried thyme
1/2 cup flour
8 (6 1/2-ounce) cans clams, with juice
2 cups cooked diced potatoes
1 quart half-and-half
3 strips bacon, cooked and diced
1 teaspoon salt
1 teaspoon black pepper
3 dashes tabasco sauce
1. Melt butter. Add onion, garlic, celery and thyme. Saute until onions are transparent. Add flour; cook, stirring, 5 minutes.
2. Add clams and clam juice. Cook over medium-low heat 20 to 30 minutes (do not boil).
3. Add potatoes and half-and-half; heat on low. Do not boil or cream may break.
4. Stir in bacon, salt, pepper and tabasco. Makes 2 quarts.
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