Ingredients:

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

Instructions:

  1. Sauté the diced bacon over medium heat until the fat has rendered and the bits are golden brown and crisp. Remove the bacon bits with a slotted spoon, leaving the fat in the pot.
  2. Add the onion and celery to the bacon fat, cooking until they are translucent and softened. Note: Don't rush this; the softness provides the base texture.
  3. Stir in the butter and garlic, cooking for 1 minute until the garlic smells fragrant.
  4. Sprinkle the flour over the vegetables and whisk constantly for 2 minutes until the mixture looks like a light blond paste. Note: This cooks out the raw flour taste.
  5. Slowly pour in the reserved clam liquor and milk, whisking continuously until the liquid is smooth and lump free.
  6. Add the cubed potatoes, thyme, and bay leaf. Lower the heat and simmer gently for 15-20 minutes until the potatoes are tender when pierced with a fork.
  7. Stir in the heavy cream and the canned clams. Heat through for 3-5 minutes until simmering, but do not let it boil. Note: Boiling can cause the cream to break.
  8. Stir in the lemon juice and black pepper before serving.