Serves 8   Active Time 15 min.   Total Time 40 min.



2 tablespoons unsalted butter
2 slices smoked bacon, cut into 1/4-inch strips
1 medium onion, finely diced
2 celery stalks, diced into 1/4-inch pieces (reserve tender leaves)
3 tablespoons all-purpose flour
2 cups chicken stock
1 (16 ounce) tub frozen clams
1 cup heavy cream
1/2 cup white wine
2 sprigs fresh thyme
1 pound Idaho potatoes, scrubbed and cut into 1/2-inch cubes
1 lemon
Salt and freshly ground black pepper




  1. Heat the butter in a large pot over medium-high heat. Add bacon and sauté until golden about 2 minutes.

  2. Add the onion and celery and sauté until softened, mixing often.

  3. Add flour and stir to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, wine, thyme, and potatoes and stir to combine.

  4. Bring to a gentle simmer, stirring consistently. Once the mixture thickens, reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are nice and tender.

  5. Add clams and season to taste with salt and pepper; cook for another 2 minutes.

  6. Ladle into bowls and top with a squeeze of lemon juice.

© 2016 Jon Ashton