- 8
Ingredients
- 3 thick slices bacon, chopped
- 1 onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, diced
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- Salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 3 medium red potatoes, scrubbed and diced
- 1 cup half-and-half
- Dash of hot sauce
- Dash of Worcestershire sauce
- 2 (10-ounce) cans clams
- 2 (8-ounce) bottles clam juice
- 1 tablespoon white wine vinegar
- Snipped fresh chives, for serving
Preparation
Step 1
Heat a large Dutch oven over medium heat.
Drain the canned clams over a measuring cup and reserve the juice. You will need 3 cups reserved juice in total, so add the 2 bottles of clam juice to make a total of 3 cups.
Add the bacon and saute for three minutes, long enough for the bacon to begin to render its fat but not begin to brown. Turn up the heat, add the onion, celery, garlic, thyme, bay leaf, salt and pepper. Saute until tender and fragrant, 4 to 5 minutes. Add the flour and cook until pasty and blonde. Stir in the clam juice then add the potatoes, bring to a simmer and cook until the potatoes are just tender, about 8 minutes.
Add the half-and-half and clams and cook for an additional 5 minutes. Season with the hot sauce, Worcestershire sauce, vinegar, salt and pepper. Serve with the snipped chives.