👨🍳 Method
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1
Shuck the clams and reserve the liquid. Finely chop the clam meat.
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2
Cook the bacon in a large pot until crispy. Remove and set aside on a paper towel.
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3
Sauté the onions and celery in the bacon fat until softened, about 5 minutes.
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4
Add the potatoes and cook for 2 minutes, stirring occasionally.
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5
Sprinkle flour over the mixture and stir well for 1–2 minutes to create a roux.
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6
Gradually pour in the milk and reserved clam liquid while stirring constantly to avoid lumps.
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7
Add salt, black pepper, thyme, and bay leaves. Bring to a simmer.
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8
Simmer gently for 15 minutes until the potatoes are tender.
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9
Add the chopped clams and heavy cream, and warm through for 5 minutes without boiling.
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10
Crumble the reserved bacon and stir it in. Serve hot.
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