Ingredients:

  • 4 oz bacon, diced
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 ribs celery, finely diced
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, peeled and chopped into 1/2 inch cubes
  • 1/4 cup all-purpose flour
  • 12 oz clam juice
  • 1 cup heavy cream
  • 13 oz chopped clams (canned), drained
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp fresh parsley, chopped
  • black pepper to taste
  • sea salt to taste

Instructions:

  1. Heat a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until mahogany-brown and crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
  2. Add the butter to the bacon fat. Once melted, sauté the diced onion and celery for 5-7 minutes until translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes until the mixture bubbles slightly and smells nutty.
  4. Slowly pour in the clam juice while stirring to prevent lumps. Add the cubed potatoes, dried thyme, and bay leaf. Bring to a gentle simmer, cover, and cook for 12-15 minutes until potatoes are fork-tender.
  5. Turn the heat to low. Stir in the heavy cream and drained chopped clams. Heat through for 2-3 minutes. Remove the bay leaf and garnish with fresh parsley.