Melt butter. Add onion, garlic, celery and thyme.
Saute until onions are transparent. Add flour, cook,
stirring, 5 minutes.
Add clams and clam juice. Cook over medium-low heat
20 to 30 minutes (do not boil)
Add potatoes and half-and-half, heat on low. Do not
boil pr cream may break.
Stir in bacon, salt, pepper and tabasco.
Makes 2 quarts.
Originally Submitted
1/14/2013
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