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Cook the bacon: In a large pot, cook the diced bacon over medium heat until it’s crispy and golden. Remove the bacon and set aside, leaving the bacon fat in the pot.
Sauté the vegetables: Add the chopped onion, celery, and garlic to the bacon fat in the pot. Cook over medium heat until softened, about 5 minutes.
Make the base: Stir in the flour and cook for 1-2 minutes to make a roux. Gradually add the chicken broth, stirring constantly to prevent lumps.
Simmer the soup: Add the diced potatoes, bring to a boil, and then reduce to a simmer. Let it cook for about 10-15 minutes, until the potatoes are tender.
Add clams and cream: Stir in the clams (with their juices) and heavy cream. Simmer for an additional 5 minutes.
Finish: Season with salt and pepper to taste. Garnish with the cooked bacon and fresh parsley, if desired.
Serve: Ladle into bowls and serve warm, perfect with a side of crusty bread.
Serving and storage tips:
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