Ingredients:

  • 4 slices bacon, cut into 1/2-inch pieces (approx. 115g)
  • 1 medium yellow onion, diced (approx. 150g / 1 cup)
  • 2 celery stalks, diced (approx. 100g / 3/4 cup)
  • 2 tablespoons all-purpose flour (approx. 15g)
  • 3 cups clam juice (approx. 720ml)
  • 2 cups peeled and diced Yukon Gold potatoes (approx. 400g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (adjust to taste)
  • 1 bay leaf
  • 2 (6.5 ounce) cans minced clams, undrained (approx. 370g total)
  • 1 cup heavy cream (approx. 240ml)
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook bacon in Dutch oven over medium heat until crisp. Remove bacon with slotted spoon and set aside, reserving bacon grease in pot.
  2. Add onion and celery to the bacon grease and sauté until softened and translucent (about 5-7 minutes).
  3. Sprinkle flour over the onion and celery mixture and cook, stirring constantly, for 1-2 minutes to form a roux.
  4. Gradually whisk in clam juice, scraping up any browned bits from the bottom of the pot. Add potatoes, thyme, salt, pepper, and bay leaf.
  5. Bring to a simmer, then reduce heat and cook until potatoes are tender (about 15-20 minutes).
  6. Stir in clams (with their juice), heavy cream, and butter. Heat through gently (do not boil!).
  7. Season to taste with additional salt and pepper. Remove bay leaf. Ladle into bowls, garnish with reserved bacon and fresh parsley, and serve hot.