restaurant Ingredients

• 3 (6.5 oz) cans chopped clams (canned or fresh)
• 4 oz bacon or salt pork, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 medium potatoes, peeled and diced
• ¼ cup all-purpose flour
• 2 cups total clam juice (from cans) plus bottled as needed
• 2 cups milk
• 1 cup heavy cream
• ½ tsp dried thyme
• 1 bay leaf
• to taste salt and black pepper
• for garnish fresh parsley, chopped

list_alt Instructions

1. 1
   Drain canned clams, reserving the juice. Add bottled clam juice to reach 2 cups total liquid.
2. 2
   In a large pot or Dutch oven, cook diced bacon over medium heat until crisp. Remove with a slotted spoon, leaving the fat in the pot.
3. 3
   Add onion and celery to the bacon fat. Cook for 5-7 minutes until softened.
4. 4
   Sprinkle flour over the vegetables. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
5. 5
   Gradually whisk in the 2 cups of clam juice. Add diced potatoes, thyme, and bay leaf. Bring to a simmer and cook for 15-20 minutes, until potatoes are tender.
6. 6
   Stir in milk and cream. Heat gently until steaming hot but not boiling.
7. 7
   Add the drained clams and half of the cooked bacon. Heat through for 2-3 minutes—do not boil. Season with salt and pepper (be cautious with salt as clams and bacon are salty).
8. 8
   Remove bay leaf. Serve hot, garnished with remaining bacon and fresh parsley.