Serves: 6  Prep Time: 15 minutes Cook Time: 30 minutes

2 T butter

1 T Olive Oil

4 slices thick cut bacon, chopped

1 medium onion, chopped

2 stalks celery, chopped

1 T fresh thyme

S&P

2 T flour

2 cups half-and-half  

2 cups chicken stock

1 bag diced potato (near the hash browns in the meat section)

2 cans whole clams and their juice

1 10 oz bag frozen corn

In a medium pot over medium high heat sauté bacon with 1 T olive oil.  When just crispy add in butter and onions, celery and thyme. Season with S&P and cook 5-7 minutes. Add flour and cook for two more minutes.

Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Season again with S&P.  Bring soup back to a boil, reduce heat and simmer 20 minutes, until potatoes are cooked and soup has thickened up nicely.  Stir in frozen corn and cook for an additional 5 minutes.  Serve with garlic bread and salad.

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