Ingredients:

  • 6 oz thick-cut bacon, diced small
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 large yellow onion, finely diced (approx. 200g)
  • 2 stalks celery, diced small (approx. 100g)
  • 1/4 cup all-purpose flour
  • 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups bottled clam juice
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 cans (6.5 oz each) chopped clams, juices reserved
  • 1.5 cups heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp fresh parsley, chopped for garnish

Instructions:

  1. Place diced bacon in a cold Dutch oven over medium heat. Render the fat until bacon is crispy and mahogany-colored. Remove bacon with a slotted spoon, leaving about 2 tablespoons of the fat in the pot.
  2. Add 2 tablespoons of butter to the bacon fat. Stir in the diced onion and celery, sautéing for 5–7 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle 1/4 cup of flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste without browning the roux.
  4. Slowly whisk in the 2 cups of bottled clam juice and the reserved liquid from the canned clams. Add the cubed potatoes, thyme, and bay leaf. Bring to a gentle simmer.
  5. Cover and cook for 15 minutes until the potatoes are tender. For a thicker texture, lightly mash a few potatoes against the side of the pot.
  6. Stir in the heavy cream, chopped clams, and Worcestershire sauce. Heat through for 2 minutes (do not boil). Season with salt and pepper to taste. Remove bay leaf and garnish with crispy bacon and fresh parsley.