Ingredients:

  • 6 oz thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 2 cans (14.5 oz each) chopped clams
  • 3 cups clam juice
  • 1 bay leaf
  • 1 tsp dried thyme
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tbsp butter
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped

Instructions:

  1. Place the diced bacon in a Dutch oven over medium heat. Sauté until the bacon is crisp and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
  2. Add the diced onion, carrots, and celery to the bacon fat. Sauté for 5-7 minutes until onions are translucent and vegetables have softened. Stir in the minced garlic and cook for 60 seconds.
  3. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes until the flour smells nutty and coats the vegetables in a thick paste.
  4. Slowly whisk in the reserved clam liquid and clam juice to create a smooth base.
  5. Add the cubed potatoes, bay leaf, and dried thyme. Simmer gently until the potatoes are tender.
  6. Stir in the heavy cream and whole milk, maintaining a gentle simmer to ensure the emulsion remains stable.
  7. Add the chopped clams and butter. Cook for only 2 minutes to warm the clams through without overcooking them.
  8. Season with salt and black pepper to taste. Stir in the reserved crispy bacon and garnish with fresh parsley before serving.