Ingredients:

  • 4 strips of unsalted bacon, chopped (about 113g)
  • 1 medium onion, diced (about 150g)
  • 2 stalks of celery, diced
  • 2 cloves of garlic, minced
  • 2 medium potatoes, peeled and cubed (about 300g)
  • 2 cups (480ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) milk
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 (6.5 oz) cans of chopped clams, drained (or 1 lb of fresh clams if available)
  • Fresh parsley, chopped for garnish (optional)

Instructions:

  1. In a large pot over medium heat, add the chopped bacon. Cook until crispy. Remove and set aside.
  2. In the same pot, sauté the onion and celery in the bacon drippings until softened. Add garlic and cook for 1 minute until fragrant.
  3. Stir in the cubed potatoes, chicken broth, and thyme. Bring to a boil.
  4. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
  5. Stir in the heavy cream, milk, and clams. Cook for another 5-10 minutes until heated through.
  6. Taste and adjust seasoning with salt and black pepper. Serve hot, garnished with crispy bacon and parsley.