A creamy soup blending clams, bacon, potatoes, and aromatic herbs for a rich coastal flavor.
# Ingredient list:
→ Seafood
01 - 2 cups chopped canned clams with juice reserved (about two 6.5 oz cans)
→ Vegetables & Aromatics
02 - 2 cups russet potatoes, peeled and diced
03 - 1 cup yellow onion, finely chopped
04 - 1/2 cup celery, finely chopped
05 - 1/2 cup carrots, finely diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
→ Meats
08 - 4 ounces thick-cut bacon, diced
→ Dairy
09 - 2 cups whole milk
10 - 1 cup heavy cream
11 - 2 tablespoons unsalted butter
→ Liquids
12 - 1 1/2 cups bottled clam juice plus reserved clam liquid
13 - 1 cup low-sodium chicken broth
→ Pantry & Spices
14 - 1/4 cup all-purpose flour
15 - 1 bay leaf
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon freshly ground black pepper
18 - 1/2 teaspoon kosher salt, plus more to taste
# How to Make It:
01 - Cook diced bacon over medium heat until crisp. Transfer to paper towels, reserving 2 tablespoons drippings in pot.
02 - Add butter to pot with bacon drippings. Stir in onion, celery, carrots, and garlic. Sauté 5 minutes until vegetables soften.
03 - Sprinkle flour over vegetables and stir constantly for 2 minutes to form a roux.
04 - Gradually add clam juice, reserved clam liquid, and chicken broth while stirring to prevent lumps.
05 - Add potatoes, bay leaf, thyme, salt, and black pepper. Bring to simmer, cook uncovered 15 minutes until potatoes are tender.
06 - Reduce heat to low. Stir in milk and heavy cream. Simmer gently 5 minutes without boiling.
07 - Add clams and half the cooked bacon. Simmer 2 to 3 minutes until clams are heated through. Adjust seasoning.
08 - Remove bay leaf. Ladle into bowls and garnish with remaining bacon and fresh parsley. Serve hot with oyster crackers or crusty bread.
