Ingredients:

  • 4 oz thick-cut bacon, diced
  • 1 cup yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 3 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 1 tsp dried thyme
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 2 cups clam juice
  • 1 cup half-and-half
  • 1 cup low-sodium chicken broth
  • 2 cans (14.5 oz each) chopped clams, drained
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • salt and black pepper to taste

Instructions:

  1. Sauté the diced bacon over medium heat until the fat renders and the bits are golden brown. Add the onion and celery, cooking until they are softened and translucent. Stir in the garlic and thyme, cooking for just 60 seconds until the aroma is fragrant.
  2. Stir in the butter until melted, then whisk in the flour to create a light roux. Cook for 2 minutes to remove the raw flour taste. Slowly pour in the clam juice and broth while whisking constantly to avoid lumps. Add the cubed potatoes and bay leaf, then simmer for 15–20 minutes until the potatoes are fork-tender.
  3. Lower the heat to low. Stir in the half-and-half and the drained clams. Heat through for 3–5 minutes—do not let it reach a rolling boil. Remove the bay leaf, stir in the lemon juice and parsley, and season with pepper.