Measurements

• 2 dozen clams
• 4 slices bacon
• 1 onion
• 2 stalks celery
• 2 potatoes
• 1 tsp thyme
• 2 bay leaves
• 2 cloves garlic
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1 cup heavy cream
• salt to taste
• black pepper to taste
• 2 tbsp parsley

Preparation Method

• 1. Clean clams thoroughly and set aside.
• 2. In a large pot, cook bacon over medium heat until crispy. Remove bacon, crumble, and set aside.
• 3. In the same pot, add onions, celery, and garlic to the bacon fat. Sauté until onions are translucent.
• 4. Add butter and let it melt, then stir in flour to form a roux. Cook for 2 minutes.
• 5. Gradually whisk in milk and heavy cream, stirring constantly until smooth.
• 6. Add potatoes, thyme, bay leaves, salt, and pepper. Simmer until potatoes are tender, about 15 minutes.
• 7. Add clams and cook until they open, about 5-7 minutes. Discard any that do not open.
• 8. Stir in crumbled bacon and parsley. Adjust seasoning if necessary.
• 9. Serve hot, garnished with additional parsley if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.