Ingredients:

  • 6 oz thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups corn kernels
  • 4 cups clam juice
  • 2 cups heavy cream
  • 3 cans (6.5 oz each) chopped clams, drained
  • 1/2 tsp white pepper
  • salt to taste
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Sauté the diced bacon in a Dutch oven over medium heat until crisp and the fat has rendered.
  2. Remove the bacon bits with a slotted spoon and set aside, keeping the rendered fat in the pot.
  3. Add butter to the bacon fat; once melted, stir in the diced onion and celery and sauté until translucent, about 5 minutes.
  4. Stir in the minced garlic and dried thyme, cooking for 60 seconds.
  5. Pour in the clam juice and add the cubed potatoes and the bay leaf.
  6. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15–20 minutes until potatoes are tender.
  7. Use a spoon to mash a few potato cubes against the side of the pot to release natural starches for thickening.
  8. Stir in the heavy cream and bring to a very low simmer; do not allow to reach a rolling boil.
  9. Fold in the drained chopped clams and corn kernels, heating through gently.
  10. Season with white pepper and salt to taste. Stir in the chopped fresh parsley before serving.