Hearty soup featuring tender clams, potatoes, smoky bacon, and a creamy base from the Northeastern coast.
# Components:
→ Seafood
01 - 16 ounces chopped clams (fresh or canned, drained with juice reserved)
→ Vegetables
02 - 3 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 clove garlic, minced
→ Meats
06 - 4 ounces thick-cut bacon, diced
→ Dairy
07 - 2 cups whole milk
08 - 1 cup heavy cream
→ Liquids
09 - 1 cup bottled clam juice (plus reserved clam juice, totaling up to 2 cups liquid)
→ Pantry
10 - 3 tablespoons unsalted butter
11 - 3 tablespoons all-purpose flour
12 - 1 bay leaf
13 - ½ teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Oyster crackers or crusty bread, for serving
# Method steps:
01 - Cook diced bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
02 - Add butter to the bacon drippings and sauté onion, celery, and garlic until softened, approximately 5 minutes.
03 - Sprinkle flour over the sautéed vegetables and stir constantly for 2 minutes to form a roux.
04 - Gradually whisk in bottled clam juice and reserved clam juice, scraping the bottom of the pot. Add diced potatoes, bay leaf, and thyme. Bring to a gentle simmer.
05 - Cover and cook until potatoes are tender, about 12 to 15 minutes.
06 - Stir in clams, whole milk, and heavy cream. Simmer gently without boiling for 5 to 7 minutes until heated through and slightly thickened.
07 - Remove bay leaf and season with salt and freshly ground black pepper to taste. Serve garnished with reserved bacon, chopped parsley, and oyster crackers or crusty bread.
