Clam Chowder with a Kick

There's nothing like a creamy bowl of clam chowder, but Clam Chowder with a Kick has a little spice to it that will really warm you up!

1 Yellow Onion diced
1 Cup Celery diced
1 Shallot diced
2-3 Cups Potatoes diced. You can use any potato, but if you are using Russet then make sure to peel the skin off
6-8 slices Bacon
1/3 Cup Flour
1 Cup Clam Juice bottled
2 Cups Chicken Stock
3 Cups Half and Half
2-3 6.5 oz Canned Chopped Clams drained
2 dried Bay Leaf
1/4 tsp Black Pepper
1 tsp Salt or to taste
1 tsp Dried Herbs Italian, Thyme, Oregano are all fine options
2 tsp Your favorite hot sauce
2-4 tsp Cajun Seasoning No-salt-added seasoning. If your seasoning has salt, then wait until the end to taste your soup and add salt to taste. Feel free to add more Cajun to your taste!

First, saute the bacon over medium heat in a large soup pot until crispy, and then drain the bacon on paper towels and set aside to dice for the soup topping. Drain the grease so there is only a couple of TBSP roughly left in the pot.
Saute over medium heat the diced onion, shallot, and celery in the leftover bacon grease in the pot until the vegetables are soft and the onions are translucent.
Add the herbs/spices and flour and saute for a minute, stirring constantly to avoid burning the spices.
Add the diced potatoes, chicken stock, hot sauce, clam juice, and bay leaves, and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 minutes or until the potatoes are fork-tender.
Add the half and half and the clams. Continue to cook for another 5-10 minutes to heat through these added ingredients.
With a potato masher, mash some of the potatoes in the soup, if desired.
Check the seasoning and add additional salt or Cajun Seasoning, if desired.
Serve topped with bacon, green onions or parsley, and of course bread or oyster crackers! Enjoy!