Prep time: 10 minutes
Cook time: 30 minutes
6 slices thick-cut bacon, diced
1 small red onion, diced
2 large carrots, finely chopped
3 cloves garlic, minced
Sea salt and black pepper, to taste
2 T. chickpea flour
1/2 c. clam juice
2 c. whole milk
1/2 c. heavy cream
1 lb. Yukon Gold potatoes, peeled and cubed
1/2 t. Old Bay seasoning
1 t. fresh thyme
2 6.5-oz. cans minced clams, including juice
3 T. fresh parsley, chopped
- Heat a large soup pot over medium heat. Add bacon and cook,
stirring occasionally, until the bacon becomes crispy, around 4-5
minutes. Remove bacon with a slotted spoon and transfer to a
plate lined with paper towels. Blot off excess grease and set
- Drain and discard all but 2 tablespoons of bacon grease from
pot before adding onion, carrots, and garlic. Season with salt
and black pepper, to taste, and sauté until soft, around 4-5
minutes. Sprinkle with chickpea flour and cook for another
minute, stirring frequently.
- Add the clam juice, milk, and heavy cream, and whisk until
combined. Add the potatoes, Old Bay seasoning, fresh thyme and
2/3 of the cooked bacon crumbles. Season with additional salt and
black pepper, if desired, and stir to combine.
- Increase heat to medium-high and bring to a low boil, then
immediately reduce heat to a medium-low. Cover and simmer until
the potatoes are fork-tender, approximately 15 minutes.
- Once the potatoes are cooked, add clams and stir to combine.
Continue cooking for 2-3 minutes, or until the clams are heated
through. Taste and adjust seasonings, as desired. Remove from
heat and serve immediately topped with remaining bacon crumbles
and fresh parsley, if desired. Enjoy!