Ingredients:

  • 4 oz thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups clam juice
  • 2 cups heavy cream
  • 3 medium Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 3 cans (6.5 oz each) chopped clams, drained
  • 1 tbsp Old Bay Seasoning
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp black pepper
  • Fresh parsley, chopped

Instructions:

  1. Place the diced bacon in a Dutch oven over medium heat. Fry until the bacon is crispy and the fat has rendered.
  2. Remove the bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add the butter to the bacon fat. Once melted, sauté the diced onion and celery for 5–7 minutes until translucent. Stir in the minced garlic for the final 60 seconds.
  4. Sprinkle the flour and Old Bay seasoning over the sautéed vegetables. Stir constantly for 2 minutes to toast the roux and remove the raw flour taste.
  5. Slowly whisk in the reserved clam juice and heavy cream, stirring continuously to ensure no lumps form.
  6. Add the cubed potatoes, dried thyme, bay leaf, and black pepper.
  7. Bring the soup to a gentle simmer. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
  8. Fold in the drained chopped clams and the crispy bacon bits. Heat through for 2 minutes.
  9. Remove the bay leaf and garnish with fresh chopped parsley.