2large russet potatoespeeled and chopped into 1/2" pieces, about 4 cups worth
1cupheavy cream
1½cupsmilk
8ouncesclam juice
2bay leaves
1teaspoonkosher salt
¼teaspoonfreshly ground black pepper
13ounceschopped clams(2 cans)
Optional: crackers for serving
*Gluten-Free Alternative
2tablespoonsbrown rice flour
Instructions
In a large pot, over medium-high heat, cook the bacon until it begins to brown, but isn't yet crisp, about 5 minutes. Remove the bacon to a paper towel lined plate and drain all but a tablespoon of the bacon drippings. Add the butter to the hot pan and swirl to melt. Add the onion to the pot and cook for 5 minutes, stirring occasionally. Sprinkle the flour over the onion, stir, and cook another 2 minutes.
Stir in the clam juice, cream and milk, potatoes, bay leaves, salt, and pepper. Raise the heat to medium high and bring just to a simmer, scraping the bottom of the pan as you stir. Reduce the heat to medium-low and barely simmer while stirring frequently until the potatoes are tender, about 15 minutes.
Remove the bay leaves, add the cooked bacon, and the clams along with their juice. Stir over low heat for about a minute to warm everything through. Ladle into bowls and top with crackers, if desired, just before serving. Enjoy!
Notes
Feel free to substitute 2 1/2 cups half and half for the heavy cream and whole milk. I've also made this soup without the cream and with milk alone and it is good, but we prefer it with the cream.When simmering potatoes in cream or milk, be careful not to boil the soup. You're looking for a low boil initially and then barely a simmer as they cook. Stir frequently as the soup is cooking, to prevent the soup from scorching on the bottom of the pan.