Ingredients:

  • 4 cups clam juice (or fish stock)
  • 1 can (6.5 oz) chopped clams, drained, juice reserved
  • 4 slices thick-cut unsalted bacon, diced
  • 1 medium onion, finely chopped
  • 2 ribs celery, diced
  • 1 medium potato, peeled and diced
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • Salt and black pepper, to taste
  • Fresh thyme or parsley, for garnish

Instructions:

  1. In a large pot, sauté diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
  2. Add onion and celery to the pot. Cook until softened, about 5 minutes.
  3. Stir in diced potatoes and cook for an additional 5 minutes.
  4. Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
  5. Gradually whisk in clam juice and reserved clam juice. Bring to a boil, and then reduce to a simmer.
  6. Cook for 15-20 minutes until the potatoes are tender.
  7. Stir in chopped clams and heavy cream. Simmer for an additional 5 minutes.
  8. Taste and season with salt and pepper. Garnish with crispy bacon bits and fresh herbs.