Ingredients:

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

Instructions:

  1. Heat a large Dutch oven over medium heat. Add diced bacon and cook until fat has rendered and bacon is crispy and golden.
  2. Add butter, onions, and celery to the pot. Sauté for 5-7 minutes until vegetables are translucent and fragrant. Stir in minced garlic and cook for an additional 60 seconds.
  3. Sprinkle flour over the bacon mixture. Stir constantly for 2 minutes until the flour smells slightly nutty to cook out the raw taste.
  4. Slowly whisk in the clam juice, scraping the bottom of the pot to release any browned bits. Add the bay leaf and dried thyme, then bring to a gentle simmer.
  5. Add the cubed potatoes. Lower heat to medium low, cover, and simmer for 12-15 minutes until potatoes are fork tender but not falling apart.
  6. Stir in heavy cream. Bring the soup back to a very low simmer until you see tiny bubbles around the edges. Do not boil.
  7. Fold in the chopped clams and heat through for 2-3 minutes. Note: Overcooking the clams here will make them rubbery.
  8. Season with salt and cracked black pepper. Garnish with chopped fresh parsley before serving.