2 (6-1/2-ounce) cans minced clams, with their juices
2 tablespoons unsalted butter (1/4 stick)
1 cup small-dice yellow onion (about 1/2 medium onion)
1 slice thick-cut bacon, finely chopped
1 medium garlic clove, minced
1/4 teaspoon dried thyme or 1/2 teaspoon finely chopped fresh thyme leaves
3 tablespoons all-purpose flour
2 cups bottled clam juice
1 pound russet potatoes (about 2 medium), peeled and cut into medium dice
1/3 cup heavy cream
Sea Salt to taste
Freshly ground black pepper


Strain the clams over a bowl. Reserve Juice and set clams aside.

Over medium heat, melt the butter in a saucepan. Add in the onion and the bacon. Cook, stirring now and then until the fat from the bacon has rendered. 8-10 minutes.

Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring occasionally, 2-3 minutes but do not brown the flour.

Stirring constantly, slowly add the reserved strained clam juice and bottled clam juice. Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan. Reduce the heat to medium low, add the potatoes, and bring to a simmer. Cook, stirring occasionally, until the potatoes are knife tender, about 15 minutes.

Stir in the cream and reserved clams and return to a simmer. Taste and season with salt and pepper as needed.

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