8 Servings Preparation Time: 90 minutes

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Ingredients 1 piece pork belly cut in cubes, or six slices of bacon cut into lardons 2 celery ribs, chopped 1 large onion, chopped 1 cup water 1 bottle (8 ounces) clam juice 4 cups peeled and cubed potatoes 1/4 teaspoon white pepper 1 1/2 teaspoons salt 1/3 cup all-purpose flour 2 cups half-and-half, divided 2 cans (6-1/2 ounces each) chopped clams, undrained Tabasco Sauce to taste (for brightening)

Directions

Place pork belly in large stock pot over medium-high heat. Cook until almost crisp; add celery and onions, cook 5 minutes until tender. Stir in the potatoes, water, clam juice, salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in clams and remaining half-and-half; heat through (do not boil). Once the soup has thickened adjust seasonings with salt, pepper and tabasco.