Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 slices bacon, chopped (about ½ cup)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon chopped fresh thyme
- ¼ cup all-purpose flour
- 1 quart chicken stock
- 1 cup clam juice
- 2 dried bay leaves
- 2 medium russet potatoes (about 1 pound), diced
- 1½ cups chopped shucked clams
- ¾ cup heavy cream
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh Italian parsley
- Lemon wedges, for serving
- Oyster crackers, for serving
How to Make It
- Heat a large Dutch oven over medium heat. Add 1 tablespoon of the oil and the bacon and cook until crisp, about 4 minutes. Drain on paper towels and discard the bacon fat.
- Add the remaining 2 tablespoons oil to the pot. Add the onion, celery, and thyme. Cook, stirring occasionally, until the onion is softened, about 8 minutes. Sprinkle the flour over the vegetables and stir to coat the vegetables. Cook until the flour smells toasty but not browned, about 3 minutes. Pour in the stock, clam juice, and 1 cup water and add the bay leaves. Bring to a simmer and add the potatoes. Simmer until the potatoes are tender, about 15 minutes.
- Add the clams and cream and return to a simmer. Cook until the clams are tender, about 5 minutes more. Season with salt and pepper and stir in the bacon and parsley. Remove the bay leaves. Serve with lemon wedges and oyster crackers.
