- Three 8-ounce bottles clam juice
- 1 pound starchy potatoes (such as Idaho or Russet) peeled and cut into 1/2-inch cubes
- 1/4 pound bacon, cut into 1/2-inch pieces
- 2 tablespoons butter
- 1 bay leaf
- 1 large onion, chopped (about 1 1/2 cups)
- 1/4 cup flour
- 5 (6.5) ounce cans of clams, diced, juices reserved
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper
- 1/4 cup parsley, chopped (optional)
Combine potatoes and clam juice in a medium saucepan over high heat. Bring to a boil then simmer until potatoes are fork-tender, about 10 minutes.
In a large pot, cook the bacon over medium heat until crisp and brown, about 8 minutes. Remove bacon from pot and place on paper towels to drain. Dice into 1/4-inch pieces. Melt butter in pot, then add onions and bay leaf. Cook, stirring frequently until onions until translucent, about 7 minutes.
Stir in flour and whisk constantly until roux has thickened, about two minutes. Add clams and their juice, potatoes mixture, bacon, milk, cream, and paprika. Bring to a boil then reduce heat and simmer gently until lightly thickened, stirring occasionally, about 7 minutes. Season with salt and pepper to taste, garnish with chopped parsley if desired.