Ingredients

The following ingredients have 6 Servings
  • 4 slices center-cut thick-cut bacon ( (about 4 ounces), cut into ¼-inch pieces)
  • 1 large Spanish onion (chopped)
  • 2 tablespoons all-purpose flour
  • 26 ounces minced clams (drained and juice reserved)
  • 16 ounces clam juice
  • 1 cup water
  • 1½ pounds red potatoes (about 4 medium, scrubbed and cut into ½-inch dice)
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • 1 cup heavy cream
  • 2 tablespoons minced fresh parsley leaves
  • Salt and fresh ground pepper (to taste)

Instruction

  • Fry the bacon in a large stockpot or Dutch oven over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes.
  • Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam juice (from the cans), the bottled clam juice and the water.
  • Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 to 15 minutes.
  • Add the clams, cream, parsley, salt and pepper to taste; bring to a simmer. Remove from the heat, discard the bay leaf, and serve immediately.