Ingredients:

  • 4 strips Thick-cut bacon, diced (approx. 150g)
  • 2 tbsp Unsalted butter (28g)
  • 1 large Yellow onion, finely diced (approx. 200g)
  • 2 stalks Celery, diced (approx. 100g)
  • 3 cloves Garlic, minced
  • 1/3 cup All-purpose flour (45g)
  • 2 cups Bottled clam juice (475ml)
  • 1 cup Chicken or vegetable broth (240ml)
  • 1 tsp Dried thyme
  • 1 Bay leaf
  • 1/2 tsp Ground black pepper
  • 3 cans (6.5 oz each) Minced or chopped clams, drained
  • 1.5 lbs Russet potatoes, peeled and cut into 1/2-inch cubes (approx. 680g)
  • 1.5 cups Heavy cream (350ml)
  • Salt to taste

Instructions:

  1. Place the diced bacon in a 6-quart heavy-bottomed Dutch oven over medium heat. Fry until the fat has rendered and the bacon is crisp and mahogany-colored. Remove the bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the butter to the bacon fat. Once foaming, add the onion and celery. Sauté for 5–6 minutes until the onions are translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Whisk in the flour and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the clam juice and broth, whisking vigorously to prevent lumps. Add the cubed potatoes, thyme, pepper, and bay leaf.
  4. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes until potatoes are fork-tender.
  5. Stir in the drained clams and heavy cream. Simmer for an additional 5 minutes (do not boil) to ensure clams are tender and heated through. Season with salt to taste and garnish with the reserved bacon bits.