Servings: 6 servings Author: Christian Christensen, co-owner, Süp in Midtown Reno Ingredients2 tablespoons bacon fat or olive oil¼ cup butter1 cup diced celery1 cup diced onion2 tablespoons garlic chopped4 cups russet potatoes diced½ cup flour1 8-ounce container clam ju ice1 15-ounce can chopped ocean clams1 bay leaf1 teaspoon black pepper2 tablespoons Worcestershire sauce3 cups cream3 to 4 shakes Tabasco1 tablespoon red wine vinegar1 tablespoon chopped fresh dillSalt and pepper to tasteFresh dill chopped InstructionsSauté celery, onion, garlic, and potatoes in bacon fat (or olive oil) and butter until vegetables are tender. Gradually whisk in flour, stirring continuously. Stir in clam juice until well-incorporated.Add Tabasco, red wine vinegar, clams, bay leaf, black pepper, Worcestershire sauce, and cream, then simmer until potatoes are tender. Add Tabasco, red wine vinegar, salt, and pepper and stir. Add dill for garnish, and enjoy. Related Stories Winter 2026A Bowl of Comfort“All ages love soup,” explains Kimberly Landry, co-owner of Scoups Ice Cream Soup Bar in Carson City.READ MORE A Bowl of Comfort ...read more read less