Ingredients:

  • 6 oz thick-cut bacon, finely diced
  • 2 tbsp unsalted butter
  • 2 stalks celery, finely diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups bottled clam juice
  • 1 cup low-sodium chicken stock
  • 1 bay leaf
  • 1/2 tsp freshly cracked black pepper
  • 3 cans (6.5 oz each) chopped clams, drained
  • 1.5 cups heavy cream
  • 1 tsp Worcestershire sauce
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Render the fat. Place your 6 oz of diced bacon into a cold Dutch oven. Turn the heat to medium. Wait until the fat turns liquid and the bacon is mahogany colored. This takes about 8-10 minutes.
  2. Reserve the crunch. Use a slotted spoon to move the crispy bacon to a paper towel lined plate. Note: Keeping the bacon out until the end ensures it stays crunchy and doesn't get soggy in the broth.
  3. Sauté the aromatics. Add the 2 tbsp butter to the bacon fat. Toss in the 1 yellow onion and 2 stalks celery. Cook for 5-6 minutes until they are soft and look translucent.
  4. Blooming the spices. Stir in the 3 cloves of minced garlic and 1 tsp of dried thyme. Cook for exactly 60 seconds until the aroma fills your kitchen.
  5. Build the base. Add the 2 lbs of cubed potatoes, 2 cups of clam juice, 1 cup of chicken stock, black pepper, and the bay leaf.
  6. The gentle simmer. Bring the liquid to a boil, then immediately drop the heat to low. Cover the pot. Let it simmer for 15-18 minutes until a fork slides into a potato with zero resistance.
  7. Creamy integration. Pour in the 1.5 cups of heavy cream and 1 tsp of Worcestershire sauce. Stir gently to combine.
  8. The final heat. Bring the soup back to a very gentle simmer. Do not let it reach a rolling boil now that the cream is in.
  9. The clam fold. Add the 3 cans of drained clams and the reserved bacon bits. Stir for 60 seconds until the clams are just warmed through.
  10. The garnish. Turn off the heat. Remove the bay leaf. Sprinkle with the fresh parsley and serve immediately while steaming hot. Beef Chimichangas: Crispy Beef and Cheese Recipe in 35 Minutes — Master homemade Beef Chimichangas with our step-by-step guide. Features a spe...Smores Cookies Recipe with Graham Cracker Dough in 25 Minutes — Master chewy s mores cookies with our step-by-step timing guide. This easy de...Lemon Sugar Cookies: Ready in 20 Minutes — Master these Lemon Sugar Cookies with our easy homemade recipe for a shatteri... $img_2$