Ingredients:

  • 2 slices (30g) thick-cut bacon, diced
  • 2 tbsp (30g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (60g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 3 medium (450g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 3 cups (710ml) clam juice (low sodium)
  • 1 cup (240ml) seafood stock
  • 1 bay leaf
  • 1 lb (450g) fresh clams, chopped
  • ½ lb (225g) raw shrimp, peeled and deveined
  • ½ lb (225g) firm white fish, cubed
  • 1 cup (240ml) half-and-half
  • salt to taste
  • black pepper to taste

Instructions:

  1. Sauté the diced bacon in a Dutch oven over medium heat until the fat renders and the bits become mahogany colored. Note: Don't rush this, the bacon fat is where the flavor lives.
  2. Add the butter, onion, carrots, and celery to the pot. Cook 8-10 mins until the onions are translucent and the vegetables have softened.
  3. Stir in the minced garlic and dried thyme and cook for 60 seconds until fragrant.
  4. Add the cubed potatoes, clam juice, seafood stock, and the bay leaf. Increase heat to bring to a gentle boil, then reduce to a simmer.
  5. Cover and cook for 12–15 minutes until the potatoes are fork tender.
  6. Lower the heat to medium low and stir in the half and half. Note: Keeping the heat low here prevents the dairy from separating.
  7. Gently fold in the chopped clams, shrimp, and white fish cubes. Simmer for 5–7 minutes until the shrimp turn opaque.
  8. Stir in the fresh lemon juice and chopped parsley. Season with salt and black pepper to taste before serving.