Ingredients
The following ingredients have 5 Servings
- 4 strips bacon (sliced into 1/2" pieces)
- 1 yellow onion (finely chopped, about 1 cup's worth)
- 1 tablespoon butter
- 2 tablespoons all-purpose flour or brown rice flour
- 2 large russet potatoes (peeled and chopped into 1/2" pieces, about 4 cups worth)
- 1 cup heavy cream
- 1 1/2 cups milk
- 1 8 ounce jar of clam juice
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 6.5 ounce cans chopped clams
- Optional: crackers for serving
Instruction
- In a large pot, over medium-high heat, cook the bacon until it begins to brown, but isn't yet crisp, about 5 minutes. Remove the bacon to a paper towel lined plate and drain all but a tablespoon of the bacon drippings. Add the butter to the hot pan and swirl to melt. Add the onion to the pot and cook for 5 minutes, stirring occasionally. Sprinkle the flour over the onion, stir, and cook another 2 minutes.
- Stir in the clam juice, cream and milk, potatoes, bay leaves, salt, and pepper. Raise the heat to medium high and bring just to a simmer, scraping the bottom of the pan as you stir. Reduce the heat to medium-low and barely simmer while stirring frequently until the potatoes are tender, about 15 minutes.
- Remove the bay leaves, add the cooked bacon, and the clams along with their juice. Stir over low heat for about a minute to warm everything through. Ladle into bowls and top with crackers, if desired, just before serving. Enjoy!
