Ingredients:

  • 4 oz thick-cut bacon, diced
  • 1 cup yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 2 cans (6.5 oz each) chopped clams
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup reserved clam juice
  • ½ cup heavy cream
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the diced bacon in the pot over medium heat. Cook until the bacon is mahogany-colored and crisp. Remove the bacon bits with a slotted spoon, leaving the rendered fat in the pot. Toss in the onion and celery; sauté until they are soft and translucent.
  2. Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant. Add the butter, and once melted, whisk in the flour to create a roux. Cook for 2 minutes, stirring constantly, until the mixture smells slightly nutty and loses its raw flour scent.
  3. Slowly pour in the reserved clam juice and milk, whisking continuously to avoid lumps. Add the cubed potatoes and the bay leaf. Simmer on low-medium heat for 12–15 minutes, or until the potatoes are fork-tender. Stir in the heavy cream and the canned clams. Heat through for 2 minutes, then stir the crisp bacon back in. Remove the bay leaf before serving.