Recipe information
Yield
Serves 6
Ingredients
2
ounces uncooked smoked bacon, chopped
2
tablespoons unsalted butter
1
/2 onion, finely diced
1
/2 stalk celery, finely diced
2
cloves garlic, chopped
1
tablespoon fresh thyme
1
bay leaf
2
pounds Yukon Gold potatoes, diced
1
(46-ounce) can clam juice, at room temperature
2
pounds shucked littleneck clams
1
1/2 cups heavy cream
Salt and freshly ground black pepper
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Preparation
Step 1
In a large stockpot over medium heat, sauté the bacon in the butter, cooking until the bacon is browned. Add the onion, celery, garlic, and herbs to the pot and sauté until they become soft and moist but haven’t yet caramelized, about 4 to 5 minutes. Add the potatoes and clam juice. Cook until the potatoes are tender, about 15 minutes.
Step 2
Turn off the heat and stir in the clams and cream. Season with salt and pepper to taste and serve.