# Components:
→ Seafood
01 - 2 lbs fresh littleneck clams, scrubbed
02 - 1 cup bottled clam juice (or reserved clam cooking liquid)
→ Vegetables
03 - 2 medium russet potatoes, peeled and diced (about 2 cups)
04 - 1 medium yellow onion, finely chopped
05 - 2 celery stalks, finely chopped
06 - 1 small carrot, finely chopped
07 - 2 cloves garlic, minced
→ Dairy
08 - 1 ½ cups heavy cream
09 - 1 cup whole milk
10 - 2 tbsp unsalted butter
→ Pantry
11 - 2 tbsp all-purpose flour
12 - 2 slices bacon, diced
13 - 1 bay leaf
14 - ½ tsp dried thyme
15 - Salt and freshly ground black pepper, to taste
16 - 2 tbsp fresh parsley, chopped (for garnish)
17 - Oyster crackers (optional, for serving)
# Preparation steps:
01 - Rinse clams under cold water and scrub shells. Place clams in a large pot with 2 cups water, bring to a boil, cover, and steam 5 to 7 minutes until clams open. Discard unopened clams. Remove clams, strain, and reserve cooking liquid.
02 - Allow clams to cool, then remove meat from shells. Chop coarsely and set aside.
03 - In a large Dutch oven over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and set aside, leaving fat in the pot.
04 - Add butter to bacon fat; sauté onion, celery, carrot, and garlic until softened, approximately 5 minutes.
05 - Sprinkle flour over vegetables, stirring constantly for 1 minute to form a roux.
06 - Gradually whisk in reserved clam cooking liquid and bottled clam juice, scraping browned bits from the pot. Add potatoes, bay leaf, and dried thyme. Bring to a simmer.
07 - Cook until potatoes are tender, about 10 to 12 minutes.
08 - Reduce heat to low. Stir in chopped clams, cooked bacon, heavy cream, and whole milk. Simmer gently for 5 to 10 minutes without boiling, stirring occasionally.
09 - Adjust seasoning with salt and pepper. Remove bay leaf.
10 - Ladle soup into bowls, garnish with fresh parsley, and serve hot with oyster crackers if desired.
