Ingredients

• 4 slices thick-cut bacon, diced
• 2 tablespoons butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 2 cups clam juice
• 2 cups whole milk
• 1 cup heavy cream
• 1 pound Yukon Gold potatoes, cubed
• 2 cans (6.5 oz each) chopped clams, drained
• 2 bay leaves
• 1/2 teaspoon dried thyme
• Salt and white pepper to taste
• Oyster crackers for serving

Instructions

1. In a large Dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
2. Add butter to the bacon fat. Add onion and celery, cooking until softened, about 5 minutes.
3. Sprinkle flour over the vegetables and stir for 2 minutes to cook out the raw flour taste.
4. Slowly whisk in clam juice, then milk. Add bay leaves and thyme.
5. Add cubed potatoes and bring to a simmer. Cook for 15-20 minutes until potatoes are tender.
6. Stir in heavy cream and chopped clams. Simmer for 5 minutes - don't boil or the clams will toughen.
7. Remove bay leaves. Season with salt and white pepper to taste.
8. Serve hot, topped with reserved bacon bits and oyster crackers.