Directions

1. Start the soup - Place a large pot over med-high heat and toss in 2 tablespoons of butter. Give your bacon a rough chop and add it to the pot. Spritz with a bit of water to help it get crispy.
2. Building flavor - Slice your celery lengthwise into strips and then into tiny pieces. Add the celery to the pot. Dice the potatoes and add them to the pot. Sprinkle 1 tablespoon of thyme into the pot and stir. Toss the garlic clove in whole. Add your white wine, clam juice, heavy cream, and bring to a boil.
3. Clam time - Remove each clam from the water, one at a time, and check that they are closed and not cracked. Toss all of your good clams into the soup. Cover your pot and let the clams steam in the soup.