Ingredients
- 4 slices bacon diced
- 1 large onion chopped
- 2 stalks celery diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups clam juice
- 3 cups russet potatoes peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 3/4 teaspoon black pepper plus more to taste
- 1 cup whole milk
- 2 cups heavy cream
- 2 10-ounce cans chopped clams
- 3 tablespoons butter
- Kosher salt to taste
- Freshly chopped parsley for garnish
Instructions
- In a large pot over medium-high heat, cook bacon until crisp. Remove bacon and set aside, leaving the drippings in the pot.
- In the same pot with bacon drippings, add onion, celery, and garlic. Cook until the vegetables are soft.
- Sprinkle flour over the cooked vegetables and stir to combine. Cook for 2 minutes. Gradually add clam juice while stirring continuously. Bring to a simmer.
- Add potatoes, bay leaf, thyme, and black pepper to the pot. Simmer until potatoes are tender, about 15-20 minutes.
- Stir in milk, heavy cream, butter, and clams. Return bacon to the pot. Heat through, then remove the bay leaf before serving.
- Adjust seasonings and add salt if needed. Serve warm, sprinkled with freshly chopped parsley.