Ingredients:

  • 6 slices (170g) thick-cut bacon, diced
  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 3 medium (600g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 2 cups (300g) corn kernels
  • 2 cups (480ml) clam juice
  • 2 cups (480ml) chicken stock
  • ½ tsp (3g) black pepper
  • 1 cup (240ml) heavy cream
  • 2 cans (14 oz/397g each) minced clams, liquid included
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (10g) fresh parsley, chopped

Instructions:

  1. Place the diced bacon in a Dutch oven over medium heat. Cook until the bacon is mahogany-colored and crisp. Use a slotted spoon to remove the bacon bits and set them aside, leaving the rendered fat in the pot.
  2. Stir in the butter. Once melted, add the onion and celery; sauté until onions are translucent, about 5 minutes. Stir in the garlic and thyme and cook for 60 seconds.
  3. Pour in the cubed potatoes, corn, clam juice, and stock. Add the bay leaf and black pepper. Bring to a gentle boil, then reduce heat to a simmer.
  4. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
  5. Reduce heat to low. Stir in the heavy cream and the minced clams with their juice. Simmer gently for 3–5 minutes without reaching a rolling boil.
  6. Remove the bay leaf. Stir in the lemon juice and fresh parsley. Fold the crispy bacon bits back into the pot before serving.