Ingredients

• 2 tbsp (30 ml) butter
• 3 1/2 oz (100 g) bacon, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 tbsp (30 ml) flour
• 2 cups (500 ml) clam juice or fish stock
• 2 cups (500 ml) milk or half-and-half
• 14 oz (400 g) potatoes, diced
• 14 oz (400 g) canned clams, drained
• Salt, pepper, thyme

Steps

1. Cook bacon in butter; add onion and celery; soften.
2. Stir in flour; cook 1 minute. Whisk in clam juice and milk; add potatoes; simmer until tender.
3. Add clams; heat through. Season with salt, pepper, and thyme.

Pairings

• Wine: Chablis – steely and mineral against clams and cream; Muscadet – saline and crisp
• Beer: Kölsch – delicate, clean; Pale Lager – crisp with the salty bacon and cream