Creamy soup with tender clams, potatoes, and bacon in rich New England style. Serves 6 in under an hour.
# What You'll Need:
→ Seafood
01 - 2 pounds fresh clams such as littlenecks, or 2 cups canned chopped clams with juice
→ Vegetables
02 - 1 medium onion, finely diced
03 - 2 celery stalks, diced
04 - 2 medium Yukon Gold or russet potatoes, peeled and diced, approximately 2 cups
05 - 1 clove garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ Dairy
07 - 4 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1 cup whole milk
→ Broth & Liquids
10 - 2 cups bottled clam juice or reserved juice from canned clams
11 - 1 cup water
→ Meat
12 - 4 ounces salt pork or thick-cut bacon, diced
→ Seasonings
13 - 1 bay leaf
14 - 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste
→ Thickener
16 - 2 tablespoons all-purpose flour
# Directions:
01 - If using fresh clams, scrub clams thoroughly. In a large pot, combine clams with 1 cup water. Cover and steam over medium heat until shells open, approximately 6 to 8 minutes. Discard any unopened clams. Remove clams, strain and reserve cooking liquid, and chop clam meat. Set aside.
02 - In a large Dutch oven or soup pot, cook diced salt pork or bacon over medium heat until fat is rendered and meat becomes crisp. Remove meat with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot. Sauté onion and celery until softened but not browned, approximately 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour evenly over vegetables. Stir and cook for 2 minutes to create a roux, coating the vegetables thoroughly.
05 - Slowly whisk in clam juice including reserved liquid from step 1, milk, and cream. Stir continuously to prevent lumps and ensure smooth incorporation.
06 - Add diced potatoes, bay leaf, and thyme. Simmer uncovered until potatoes are tender, 12 to 15 minutes. Stir occasionally to prevent sticking on pot bottom.
07 - Add chopped clams or canned clams with juice and cooked bacon or salt pork. Simmer gently for 3 to 5 minutes. Do not boil after adding clams to preserve their delicate texture.
08 - Remove bay leaf. Stir in fresh parsley. Season with salt and pepper to taste. Ladle into bowls and serve hot with oyster crackers or crusty bread.
