Ingredients:

  • 4 slices of thick-cut bacon, chopped
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium potatoes, peeled and diced
  • 2 cups clam juice
  • 1 cup heavy cream
  • 1 (14 oz) can of clams, drained (reserve the liquid)
  • 1 teaspoon dried thyme
  • Salt and freshly cracked black pepper, to taste
  • 2 tablespoons finely chopped fresh parsley, for garnish
  • ¼ teaspoon cayenne pepper (optional)

Instructions:

  1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings.
  2. In the same pot, add diced onion and celery. Sauté until soft and translucent, about 5 minutes.
  3. Stir in the diced potatoes, reserved clam juice, and dried thyme. Bring to a gentle simmer.
  4. Cook until the potatoes are just tender, about 10-15 minutes.
  5. Stir in the heavy cream and canned clams (with juices). Cook over low heat until heated through.
  6. Season with salt, pepper, and cayenne (if using). Garnish with crispy bacon and parsley before serving.