Ingredients:

  • 6 oz thick-cut bacon, diced small
  • 3 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups clam juice
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 tsp fresh thyme leaves
  • 1 bay leaf
  • 2 cups chopped clams, drained with liquid reserved
  • 1 cup heavy cream
  • 1 cup whole milk
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 dash Worcestershire sauce
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large Dutch oven over medium heat, cook the diced bacon until crispy and golden brown. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add butter to the bacon fat. Sauté the onion and celery until translucent and softened, about 5–7 minutes. Stir in the garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables. Whisk constantly for 2 minutes to cook out the raw flour taste without browning the mixture.
  4. Slowly pour in the clam juice while whisking to prevent lumps. Add the cubed potatoes, thyme, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15 minutes or until potatoes are fork-tender.
  5. Lower the heat to medium-low. Slowly stir in the heavy cream and milk. Allow the soup to thicken slightly, ensuring it does not reach a full boil.
  6. Add the chopped clams and the reserved bacon. Simmer for 3–5 minutes until the clams are heated through.
  7. Remove the bay leaf. Season with salt, pepper, and a dash of Worcestershire sauce. Garnish with fresh parsley before serving.