1 (46 oz.) can clam juice (restaurant service size or equivalent in smaller size cans)
1 (46 oz.) can chopped clams (restaurant service size or equivalent in smaller size cans)
6 slices bacon, fried crisp and crumbled
1/2 cup (1 stick) butter
2 tbsp. olive oil (or use some reserved bacon fat for a richer flavor)
1/2 medium onion, diced
2 stalks of celery, diced
1 large carrot, diced
1/2 cup + 2 tbsp. flour
4 medium red potatoes, cubed (about 4 cups)
1 pint heavy cream
1/4 cup chopped fresh parsley (or 2 tbsp. of dried)
1 tsp. pepper (or to taste)
salt, to taste

Drain the clams and reserve the juice. Pour the can of clam juice in a large sauce pan along with the juice reserved from the clams. Set aside the clams for later. Heat the juice to a boil. Reduce the heat to medium and reduce the broth to about 6 cups of liquid.

Melt butter in a large Dutch oven and add the olive oil or bacon fat. Add the onions, celery and carrots and sauté until tender (about 5 minutes). Stir in the flour and cook over low heat for 2 minutes. Stir in the concentrated broth bring to a slow simmer. Add the cubed potatoes and cook until they are tender. Add the cream and clams and heat thoroughly but be careful to not boil. Add the bacon, parsley, and pepper.

You can add salt if desired, but taste first because you'll find that by concentrating the broth and the bacon it may be salty enough.

Submitted by: Cast Iron Maiden