Ingredients:

  • 4 slices (60g) thick-cut bacon, diced
  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 2 cups (300g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 2 cups (340g) corn kernels
  • 1 can (14.5 oz / 411g) minced clams
  • 2 cups (480ml) clam juice
  • seafood stock, as needed
  • 1 bay leaf
  • 1 cup (240ml) heavy cream
  • ½ tsp (1g) black pepper
  • ½ tsp (1g) salt
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Place the diced bacon in the pot over medium heat. Cook until the bacon is mahogany-colored and crisp. Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pot.
  2. Add the butter to the bacon fat. Once bubbling, toss in the onion and celery. Sauté until the vegetables are translucent and fragrant, then stir in the garlic and thyme for 60 seconds until the scent is pungent.
  3. Pour in the reserved clam juice from the can and additional seafood stock, scraping the bottom of the pot to release the browned bits. Add the cubed potatoes, corn, and bay leaf. Bring to a gentle simmer and cook for 12–15 minutes, or until the potatoes are fork-tender but not disintegrating.
  4. Lower the heat to medium-low. Stir in the heavy cream and black pepper. Finally, fold in the minced clams and remove the pot from the heat, allowing the residual heat to warm the clams through without overcooking them.
  5. Stir in the crisp bacon bits and garnish with fresh chopped parsley before serving.