- 8 oz. thick-sliced bacon, cut into ½” pieces
- 1 medium sized onion, petite diced (¼”)
- ½ C carrots, peeled and petite diced (¼”)
- ½ C celery, peeled and petite diced (¼”)
- 5 C Yukon gold or white potatoes, peeled and medium diced (3/4”), about 5 medium-sized potatoes
- ½ tsp marjoram
- ¾ tsp salt
- ½ tsp freshly cracked pepper
- 4½ C clam juice or stock
- 1/3 C butter
- ½ C all-purpose flour
- 2 C whole milk
- 1 can whole baby clams (10 oz.) , drained
- 2-3 Anaheim or poblano peppers
Heat a large stockpot over medium-high heat. Add the bacon and cook, stirring occasionally, until the bacon is deep brown and crispy, about 6 minutes.
Using a slotted spoon, remove the bacon from the pan and place on a paper towel lined plate. Pour any excess bacon grease in the pan into a separate container, return the pan to heat and add the onion, carrots and celery, sautéing for 4 minutes, until the vegetables soften.
Add the potatoes, stir well, cover and let cook for 4 minutes, lifting the lid and stirring once to prevent any sticking or burning.
Add the marjoram, salt, pepper and clam juice and stir to combine. Bring to a boil. Once boiling, stir once, reduce the heat to low, cover and cook without stirring for 20 minutes, until the potatoes are fork tender.
While the soup cooks, roast the peppers. Place clean, dry, whole peppers over a medium flame from a gas stove (Alternatively BBQ or broil them) without turning until the skin is blistered and charred. Then, using tongs, rotate peppers to another side and blister and char the other side. Continue turning until all sides are charred, about 4 minutes.
Place peppers in a zip top bag and seal. Let rest for 10 minutes.
Remove peppers from bag and slip the charred skins off with your fingers. Slice the roasted pepper flesh into thin strips, removing seeds as you go and place pepper strips in a bowl.
When the potatoes are cooked and tender, remove the lid from the pan. In a medium-sized sauce pan over medium heat, melt butter. Add flour and whisk constantly for 90 seconds. Slowly pour the whole milk into the flour and butter and whisk continuously to remove any lumps while the roux thickens.
Once the roux is thick and lump-free, about 3 minutes, pour into the stockpot with the potatoes and stir with a wooden spoon. It will take a few minutes for the roux to incorporate into the broth, but be patient and stir gently and continuously.
Once the broth looks uniform, add the clam and bacon and allow to heat through for 2 minutes. Season with salt and pepper and serve immediately, accompanied by roasted peppers.