Ingredients:

  • 4 slices (60g) thick-cut bacon, diced
  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 2 stalks (60g) celery, diced
  • 2 cloves (6g) garlic, minced
  • 3 medium (600g) Yukon Gold potatoes, peeled and cubed into ½-inch pieces
  • ¼ cup (30g) all-purpose flour
  • 2 cups (480ml) clam juice
  • 1 bay leaf
  • ½ tsp (1g) dried thyme
  • 2 cups (480ml) heavy cream
  • 2 cans (14.5oz / 411g each) minced clams, drained
  • 1 tbsp (15ml) lemon juice
  • Salt and black pepper to taste

Instructions:

  1. In a Dutch oven over medium heat, fry the diced bacon until the fat is rendered and the bits are crispy and mahogany-colored.
  2. Stir in the butter, onion, and celery. Sauté for 5–7 minutes until the onions are translucent and smell sweet.
  3. Add the garlic and thyme, stirring for 60 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the clam juice and reserved clam liquid, whisking to eliminate lumps.
  6. Add the cubed potatoes and the bay leaf. Bring to a gentle simmer, then cover and cook for 12–15 minutes until the potatoes are fork-tender.
  7. Lower the heat to medium-low and stir in the heavy cream.
  8. Gently fold in the drained clams and simmer for exactly 3 minutes to heat through.
  9. Remove the bay leaf and stir in the lemon juice to brighten the richness. Season with salt and pepper.