Ingredients:

  • 4 slices bacon, diced (120g)
  • 1 medium yellow onion, diced (150g)
  • 2 stalks celery, diced (100g)
  • 2 tablespoons unsalted butter (30g)
  • 1/4 cup all-purpose flour (30g)
  • 4 cups clam juice (950ml)
  • 2 cups diced Yukon Gold potatoes (about 2 medium potatoes) (400g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 2 (6.5 ounce) cans minced clams, undrained (370g)
  • 2 cups whole milk (480ml)
  • 1 cup heavy cream (240ml)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Oyster crackers, for serving

Instructions:

  1. Cook the diced bacon in the pot until crisp. Remove bacon and set aside, reserving bacon fat.
  2. In the reserved bacon fat and butter, sauté onion and celery until softened.
  3. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a smooth roux.
  4. Gradually whisk in the clam juice, ensuring no lumps form.
  5. Add the diced potatoes, thyme, pepper, and salt. Bring to a simmer.
  6. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  7. Stir in the canned clams (with their liquid) and the reserved bacon. Heat through.
  8. Gently stir in the milk and heavy cream. Heat through, but do not boil.
  9. Ladle into bowls, garnish with fresh parsley, and serve with oyster crackers.