Gather fresh clams, potatoes, onions, celery, bacon, cream, butter, and seasoning.
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Scrub clams, chop vegetables, cook bacon, and prepare your stock
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Steam clams, sauté vegetables, add stock and potatoes, simmer until tender
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Stir in cream, season to taste, and let simmer for a few more minutes.
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Ladle into bowls, garnish with parsley, and enjoy with crusty bread.
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Try adding corn or swapping out bacon for ham for different flavors.
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Refrigerate leftovers in an airtight container for up to three days.
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Warm gently on the stovetop, stirring occasionally, until heated through.
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