Ingredients:

  • 6 oz thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1 large white onion, diced
  • 3 stalks celery, finely diced
  • 1/3 cup all-purpose flour
  • 19.5 oz canned chopped clams (3 cans of 6.5 oz each), juice reserved
  • 8 oz bottled clam juice
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp red wine vinegar

Instructions:

  1. Place the diced bacon in a cold 6-quart Dutch oven and turn the heat to medium. Cook until the bacon bits are crispy and mahogany colored, which usually takes about 8-10 minutes.
  2. Remove the bacon with a slotted spoon and set it aside on a paper towel. Ensure you leave all that rendered fat in the pot for flavor.
  3. Add the butter to the bacon fat. Once it's foaming and 'sizzling', add the diced onions and celery. Sauté for 5-7 minutes until the onions are translucent and soft.
  4. Whisk in the flour to create a roux. Cook for 1-2 minutes while stirring constantly to toast the flour and remove the raw taste.
  5. Slowly whisk in the reserved clam juice from the cans and the additional bottled clam juice. Whisk until the base is perfectly smooth and starting to thicken.
  6. Add the cubed potatoes, bay leaves, thyme, pepper, and salt. Bring the mixture to a gentle simmer. Cook for 15-20 minutes until potatoes are tender (some smaller pieces should begin to break down to thicken the broth).
  7. Lower heat and stir in the heavy cream and whole milk. Bring back to a bare simmer, being careful not to boil.
  8. Stir in the reserved clams and crispy bacon. Add the red wine vinegar. Remove from heat and let sit for 5 minutes (Residual Heat Steep) to warm the clams without making them rubbery. Serve warm.