Ingredients:

  • 4 oz thick-cut bacon, diced
  • 1 cup yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups clam juice
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1.5 cups evaporated milk
  • 1/2 cup half-and-half
  • 2 cans (14.5 oz each) chopped clams, drained and reserved
  • 1 tbsp fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place diced bacon in the pot over medium heat. Cook until the fat has fully rendered and the bacon bits are golden and crisp. Remove the bacon with a slotted spoon, leaving the fat in the pot.
  2. Add the onions and celery to the bacon fat. Stir frequently until the onions are translucent and the celery has softened, about 5-7 minutes.
  3. Add the minced garlic and cook for 60 seconds until fragrant but not browned. Note: Garlic burns quickly and becomes bitter, so keep it moving.
  4. Pour in the clam juice and add the thyme and bay leaf. Stir in the cubed potatoes.
  5. Bring to a gentle simmer and cook for 12-15 minutes until the potatoes are fork tender.
  6. Use a spoon to crush 5-10 potato cubes against the side of the pot to naturally thicken the liquid. Note: This is the key to the texture.
  7. Reduce heat to low. Slowly stir in the evaporated milk and half and half. Simmer gently for 5 minutes, ensuring the mixture does not reach a boil.
  8. Stir in the reserved clams and the crispy bacon.
  9. Remove from heat immediately. Fold in the fresh parsley and season with salt and black pepper to taste.