Ingredients
Add the bacon to a large pot or Dutch oven over medium-high heat and cook for about 10 minutes or until done and crispy.
Transfer the bacon to a plate with a slotted spoon and discard most of the fat, leaving about 1 tablespoon in the pot. Add the chopped onions and celery and cook for 8 minutes or until translucent. Add the garlic and cook for 2 more minutes. Stir in the flour for an additional minute.
Add the clam juice, water, thyme, bay leaf, and potatoes. Bring the mixture to a boil, then reduce it to a simmer. Season with black pepper, cover, and simmer for 20 minutes or until the potatoes are tender.
Remove from the heat and stir in clams, bacon (reserve a little on the side for garnish), heavy cream and chives or parsley. Discard bay leaves and thyme sprig (if desired).Taste and adjust seasoning as needed.
Ladle into bowls and garnish with reserved bacon and more fresh herbs if desired. Serve hot with crusty bread on the side.
Notes
*Use salt pork, if you can find it, for a more traditional flavor.
0 Comments