Serve with oyster crackers and a tossed salad to make it a meal.
Add bacon and cook until crispy, 4 to 6 minutes.
Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon.
Add potato, clam juice and bay leaf.
Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
Whisk milk, cream, flour and salt in a medium bowl.
Add to the pan and return to a simmer, stirring, over medium-high heat.
Cook, stirring, until thickened, about 2 minutes.
To serve, discard bay leaf.
Ladle into bowls and top each serving with some of the reserved bacon and scallions.
We use Bar Harbor clam juice with only 120 mg sodium per 2-ounce serving.
Shopping tip: Look for fresh clam strips at the seafood counter.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
