Ingredients

4 slices bacon, chopped

1 1/2 cups onion, chopped

3 cups potatoes, peeled and cubed

2 cups water

2 Fish (or Vegetable) Flavor Bouillon Cubes

1 teaspoon thyme

1 bay leaf

1/4 teaspoon pepper

2 tablespoons Darigold Butter

2 tablespoons flour

1 pint (2 cups) Darigold Classic Whipping Cream

1 teaspoon minced garlic

4 oz. Darigold Naturally White Cheddar Cheese, shredded

8 oz. minced clams

Salt to taste

Directions

In a heavy 4-quart pan fry bacon until crisp; add onion and cook until tender. Add potatoes, water, boullion cubes and seasonings. Cover and cook for 15 minutes or until potatoes are tender.

In a separate saucepan on low heat melt butter. Whisk in flour and cook 5 minutes or until blonde in color. Add butter-flour mixture and whipping cream to soup base. Cook on medium heat 5 minutes or until thickened. Stir in garlic, cheese and clams. Heat thoroughly but do not boil.