Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 6 to 8
Time: 1 hour.

How to Make It

Step 1
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
2

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

Step 3
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
4

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

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 1 tablespoon olive oil
 1 cup chopped onion
 1/2 cup chopped celery
 1/2 cup chopped carrot
 1 teaspoon minced garlic
 4 strips bacon (4 oz.), chopped
 1/4 cup flour
 3 cups low-fat (1%) milk
 1 1/2 pounds red thin-skinned potatoes, cut into 1-in. chunks
 4 cans (6.5 oz. each) chopped clams, drained
 2 bottles (8 oz. each) clam juice
 1 teaspoon kosher salt
 1/4 teaspoon freshly ground black pepper
 1/2 to 1 tsp. chopped fresh thyme leaves
 1/4 cup half-and-half

Directions

Step 1
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
2

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

Step 3
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
4

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

Step 5
5

Note: Nutritional analysis is per serving.

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