- 4 (6-ounce) cans chopped clams
- 4 slices bacon, chopped
- 1 cup chopped onions
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup all-purpose flour
- 2 (8-ounce) bottles clam juice, or more as needed
- 2 cups whole milk
- 2 cups cubed potatoes
- 1 bay leaf
- 1/2 cup half-and-half
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Drain clam juice from chopped clams, reserving juice. Set clams aside.
Cook bacon in a Dutch oven or heavy soup pot over medium heat until just crisp, about 8 minutes. Stir in onions, celery, garlic and thyme. Cook until onions are translucent, 5 to 7 minutes. Stir in flour and cook for 2 minutes. Whisk in reserved clam juice, bottled clam juice and milk. The liquid should have a consistency similar to heavy cream. If it is too thick, add additional clam juice.
Add potatoes and bay leaf and bring to a simmer. Cook until potatoes are tender, about 15 minutes.
Meanwhile, cook reserved clams in half-and-half for 5 minutes. When potatoes are tender, stir in clam mixture and parsley. Season to taste with salt and pepper.