> 4 slices thick-cut bacon
> 1 lb red potatoes
> 2 (8 oz) containers diced celery and onions
> 5 tbsp all-purpose flour
> 1 qt low-sodium chicken broth
> 2 (8 oz) bottles clam juice
> 1 (16 oz) container chopped fresh sea clams
> 1 cup half & half or cream
> 3 tbsp finely chopped parsley
Finely chop the bacon. In a large pot, cook bacon on medium-high 6–8 min., until crisp, stirring often. With slotted spoon, transfer bacon to a small bowl.
While bacon cooks, chop the potatoes. Add to a medium bowl and cover with cold water.
To pot, add the celery and onions. Reduce heat to medium. Season with salt. Cook 6 min., stirring and scraping up browned bits. Sprinkle the flour over vegetables and cook 1 min., stirring often.
Gradually stir in the broth and clam juice, scraping up any flour stuck on bottom of pot. Drain potatoes and add to pot. Partially cover and heat to a boil on high. Reduce heat and simmer 10 min., stirring occasionally, until potatoes are tender.
Add the clams and half & half. Cook 1 min. Season with salt and pepper. Remove from heat. Stir in bacon and parsley.