Yield
Serves 6 to 8
Photo: Annabelle Breakey; Styling: Randy Mon

How to Make It

Step 1

Heat oil in a 5- to 6-qt. pot over medium heat. Cook onion, celery, carrot, and garlic until softened, about 5 minutes. Transfer vegetables to a plate.

Step 2

Cook bacon in pan, stirring, until crisp. Transfer bacon to paper towels to drain; discard all but 1 tbsp. drippings.

Step 3

Add flour and cook, whisking constantly, until slightly browned, about 1 minute. Slowly add milk, whisking constantly and letting mixture bubble between additions. Add potatoes, clams, juice, salt, pepper, and reserved vegetables.

Step 4

Simmer until potatoes are tender when pierced, about 25 minutes. Add thyme and half-and-half. Sprinkle with bacon.

Step 5

Note: Nutritional analysis is per serving.

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