Ingredients:

  • 4 slices bacon, diced
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt, or to taste
  • Pinch of cayenne pepper (optional)
  • 2 pounds Yukon Gold potatoes, peeled and diced
  • 4 (6.5 ounce) cans chopped clams, undrained

Instructions:

  1. Cook diced bacon in the stockpot over medium heat until crispy. Remove bacon and set aside, reserving the rendered fat in the pot.
  2. Melt butter in the bacon fat. Add onion and celery and sauté until softened, about 5-7 minutes.
  3. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually whisk in the chicken broth, ensuring no lumps form. Add the diced potatoes.
  5. Bring to a simmer, then reduce heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes.
  6. Stir in the clams (with their juice), heavy cream, thyme, pepper, and salt. Add the reserved bacon.
  7. Gently heat through, but do not boil!
  8. Taste and adjust seasonings as needed. Add more salt, pepper, or cayenne pepper to your liking.
  9. Ladle into bowls and garnish.