Easy Creamy Clam Soup for 6 Servings

Instructions:

1. Render the bacon. Place the 170g of diced bacon in a cold pot and turn the heat to medium. Fry until the bacon is mahogany colored and crisp. Use your slotted spoon to move the bits to a paper towel, but keep all that fat in the pot. Note: Starting with a cold pot renders the fat more efficiently.
2. Sauté the base. Toss in the 150g of diced onion and 60g of celery. Cook them in the bacon fat until they look translucent and soft. Now, stir in the 9g of minced garlic and 30g of butter. Cook for just 1 minute until the garlic smells fragrant.
3. Cook the roux. Stir in the 40g of flour and 2g of thyme. Whisk this constantly for about 2 minutes. You're looking for the mixture to bubble slightly and smell a bit nutty. Note: This removes the raw flour taste and ensures your Easy Creamy Clam Soup isn't pasty.
4. Deglaze and simmer. Slowly pour in the 480ml of clam juice and 240ml of whole milk. Whisk as you pour to dissolve the flour paste into a smooth liquid. Add the 450g of cubed potatoes and the bay leaf.
5. Softening the potatoes. Bring the pot to a gentle simmer. Cover it and cook for 15-20 minutes. You'll know it's ready when the potatoes are easily pierced with a fork but aren't falling apart.
6. Add the cream. Turn the heat down to low. Stir in the 480ml of heavy cream. Note: If you're worried about the clams, you can clean them well first, and then steam them until they just open up, as suggested by some [clams](https://www.thekitchn.com/how-to-clean-the-sand-out-of-clams-58389) guides, but for this quick version, the canned ones are perfect.
7. Fold in the clams. Stir in the 2 cans of minced clams, including all the liquid from the cans. Let it simmer for another 5 minutes. Do not let it reach a rolling boil, or the cream might break.
8. The final touch. Stir the crisp bacon bits back in. Season with 3g of salt and 1g of cracked black pepper. Taste it first, as the clam juice varies in saltiness.