Ingredients:

  • 4 slices thick-cut bacon, diced (about 4 oz / 115g)
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 2 celery stalks, diced (about 1 cup / 100g)
  • 2 tablespoons all-purpose flour (16g)
  • 2 cups clam juice (475ml)
  • 2 cups chicken broth (475ml)
  • 1 pound Yukon gold potatoes, peeled and diced (450g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 2 (6.5 ounce) cans chopped clams, undrained (about 370g)
  • 1 cup heavy cream (240ml)
  • 2 tablespoons unsalted butter (30g)
  • Salt to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. In a Dutch oven over medium heat, cook the bacon until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the pot.
  2. Add onion and celery to the pot with the bacon fat. Sauté until softened, about 5-7 minutes.
  3. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. This creates a roux to thicken the chowder.
  4. Gradually whisk in clam juice and chicken broth, ensuring there are no lumps. Add diced potatoes, thyme, pepper, and cayenne (if using).
  5. Bring to a simmer, reduce heat, and cook until potatoes are tender, about 15-20 minutes.
  6. Stir in clams (with their juice), heavy cream, and butter. Heat through, but do not boil.
  7. Season with salt to taste. Garnish with crispy bacon and fresh parsley (optional). Serve hot.