RecipeDelish

Ingredients

• 4 slices bacon, chopped
• 1 onion, diced
• 2 celery stalks, diced
• 3 tbsp all-purpose flour
• 2 cup clam juice (bottled)
• 2 cup potatoes, peeled and diced small
• 2 cup heavy cream
• 24 oz chopped clams, drained, juice reserved (about 3 cans)
• 1 tsp kosher salt
• ½ tsp black pepper

Steps

1. Cook the bacon in a large pot over medium heat until crisp, about 6 minutes. Remove with a slotted spoon, leaving the fat.
2. Cook the onion and celery in the bacon fat for 5 minutes until softened.
3. Stir in the flour and cook 1 minute, then whisk in the clam juice gradually until smooth.
4. Add the potatoes, bring to a simmer and cook 12-15 minutes until tender.
5. Stir in the cream and chopped clams and simmer gently 5 minutes — do not boil hard or the cream can split.
6. Season with salt and pepper, top with the reserved bacon and serve.