Ingredients:

  • 4 slices (60g) thick-cut bacon, diced
  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 3 medium (450g) Russet potatoes, peeled and cubed into ½ inch pieces
  • 2 cups (480ml) clam juice
  • 1 bay leaf
  • ½ tsp (1g) dried thyme
  • 2 cans (14.5oz/411g each) chopped clams
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15g) fresh parsley, chopped
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Sauté the diced bacon over medium heat until the fat is rendered and the bits are golden brown.
  2. Add the butter, onions, and celery to the pot, stirring until the vegetables are translucent.
  3. Stir in the minced garlic and cook for the final 60 seconds to avoid burning.
  4. Pour in the clam juice and add the cubed potatoes, bay leaf, and thyme.
  5. Bring the liquid to a gentle boil, then reduce to a simmer. Cover and cook for 12–15 minutes until the potatoes are fork-tender.
  6. Lower the heat to medium-low. Stir in the chopped clams with their liquid and the heavy cream.
  7. Simmer gently for 5 minutes, ensuring the soup does not reach a rolling boil.
  8. Stir in the chopped parsley, salt, and black pepper until the soup is thick and glossy.