Ingredients
Scale
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups peeled and diced potatoes (about 1/2-inch pieces)
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 cups chicken broth
- 2 cups clam juice (or additional chicken broth)
- 2 (6.5 oz) cans chopped clams, with juice
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
- Sauté Vegetables:
- Add the chopped onion, celery, and carrots to the pot. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Prepare the Base:
- Stir in the flour and cook for 2 minutes to create a roux. Add the butter and stir until melted and combined.
- Add Liquids and Potatoes:
- Slowly whisk in the chicken broth and clam juice, making sure there are no lumps. Add the diced potatoes, bay leaf, and thyme. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
- Add Clams and Cream:
- Stir in the clams (with their juice), heavy cream, and milk. Cook over low heat until the soup is heated through. Do not boil. Season with salt and pepper to taste.
- Finish and Serve:
- Remove the bay leaf. Stir in the cooked bacon. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
- Fat: 18g
- Carbohydrates: 30g
- Protein: 12g