2 cans of minced clams in their juice
8oz bottle clam juice
1/2 lb of cleaned shrimp
6 slices of bacon (diced)
1 medium onion minced
1 green bell pepper minced
2 large carrots minced
2 stalks of minced celery
1/2 tsp of dried thyme
1/4 tsp granulated garlic (optional)
4 cups of chicken broth
3-4 cups of water
2 cups of diced white potatoes
chicken bullion as needed
salt and pepper to taste
1 tsp red chili flakes (or to taste)
1/3 cup of all purpose flour
2 cups of half and half
Note: I recommend you take the tails off the shrimp before adding it to the soup.
In a large soup pot, fry up your bacon until crispy. Drain the bacon and set it aside. Reserve the bacon drippings to fry the vegetables.
Chop vegetables and to the bacon drippings in the pot and fry until softened.
Next add your dried thyme, granulated garlic, salt, pepper, chili flakes and flour. Cook for 2-3 minutes while stirring.
Now add your two cans of clams and the clam juice. Cook for a minute.