Ingredients:

  • 3 lbs fresh littleneck or cherrystone clams, scrubbed
  • 1 cup dry white wine
  • 1 tsp sea salt
  • 4 oz thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 2 cups reserved fresh clam liquor
  • 1 cup heavy cream
  • 1 bay leaf
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Place scrubbed clams in a pot with white wine and salt. Cover and bring to a boil over medium-high heat.
  2. Once the clams open (5–7 minutes), remove them immediately with a slotted spoon. Discard any that remain closed.
  3. Allow clams to cool, remove the meat from the shells, and roughly chop.
  4. Strain the remaining steaming liquid through a fine-mesh strainer into a bowl to create the clam liquor base.
  5. In a Dutch oven, cook diced bacon over medium heat until the fat is rendered and the solids are mahogany-colored.
  6. Add butter, onion, celery, and garlic to the pot, sautéing until softened.
  7. Stir in the cubed potatoes, bay leaf, and dried thyme.
  8. Pour in the reserved clam liquor and simmer until the potatoes are tender and the edges have softened slightly to create a natural starch emulsion.
  9. Stir in the heavy cream and bring to a gentle simmer.
  10. Fold in the chopped clam meat during the final 2 minutes of cooking to warm through without overcooking.
  11. Garnish with chopped fresh parsley and black pepper. Adjust salt to taste.