Ingredients:

  • 4 slices bacon, diced (approx. 115g)
  • 1 medium yellow onion, chopped (approx. 150g)
  • 2 ribs celery, chopped (approx. 100g)
  • 2 tablespoons unsalted butter (approx. 30g)
  • 1/4 cup all-purpose flour (approx. 30g)
  • 4 cups chicken broth (approx. 950ml)
  • 2 cups milk (approx. 475ml)
  • 1 cup heavy cream (approx. 235ml)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 pound Yukon Gold potatoes, peeled and diced (approx. 450g)
  • 3 (6.5 ounce) cans minced clams, undrained (approx. 550g total)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Cook diced bacon in the Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the pot.
  2. Add onion and celery to the bacon fat and butter, and sauté until softened and translucent (about 5-7 minutes).
  3. Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly to create a roux.
  4. Gradually whisk in chicken broth, then milk and cream, ensuring no lumps form. Add potatoes, thyme, salt, and pepper.
  5. Bring to a simmer, then reduce heat and cook until potatoes are tender (about 15-20 minutes), stirring occasionally.
  6. Stir in the undrained clams and cook until heated through (about 5 minutes). Do not boil.
  7. Stir in reserved bacon. Garnish with fresh parsley. Serve hot with oyster crackers (obviously!).