Ingredients:

  • 4 slices bacon, diced (110g)
  • 1 medium yellow onion, diced (approx. 150g / 1 cup)
  • 2 stalks celery, diced (approx. 100g / 1/2 cup)
  • 2 tablespoons unsalted butter (30g)
  • 1/4 cup all-purpose flour (30g)
  • 4 cups chicken broth (950ml)
  • 2 cups peeled and diced Yukon Gold potatoes (approx. 400g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 bay leaf
  • 2 (6.5 ounce) cans chopped clams, undrained (approx. 370g total)
  • 2 cups heavy cream (470ml)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Oyster Crackers for serving

Instructions:

  1. Cook diced bacon in the Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
  2. Add onion and celery to the bacon fat and butter. Sauté until softened and translucent, about 5-7 minutes.
  3. Sprinkle flour over the vegetables and cook, stirring constantly, for 1-2 minutes to form a roux.
  4. Gradually whisk in chicken broth, ensuring no lumps form. Add potatoes, thyme, salt, pepper, and bay leaf.
  5. Bring to a simmer, then reduce heat and cook until potatoes are tender, about 15-20 minutes.
  6. Stir in clams (with their juice), heavy cream, and cooked bacon.
  7. Gently heat through until warmed. Do not boil.
  8. Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed.
  9. Ladle into bowls, garnish with fresh parsley, and serve with oyster crackers.