Ingredients:

  • 2 cans (6.5 oz each) chopped clams, juice reserved
  • 4 strips thick-cut bacon, diced
  • 2 cups daikon radish, peeled and diced into 1/2-inch cubes
  • 0.5 cup yellow onion, finely diced
  • 0.5 cup celery, sliced thin
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup heavy whipping cream
  • 2 oz cream cheese, softened
  • 1 cup seafood stock
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place a large heavy-bottomed Dutch oven over medium heat. Add the diced bacon and fry until the pieces are crispy and the fat has rendered completely. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the diced onions, celery, and daikon radish to the bacon fat. Sauté for 5 minutes until the onions are translucent and the vegetables soften slightly. Stir in the minced garlic, dried thyme, and bay leaf, cooking for 60 seconds until fragrant.
  3. Pour in the reserved clam juice and the seafood stock. Bring the mixture to a gentle simmer for 8–10 minutes, or until the daikon cubes are fork-tender.
  4. Whisk in the softened cream cheese until fully melted and incorporated into the broth. Stir in the heavy whipping cream and the reserved chopped clams. Heat for an additional 2-3 minutes until warmed through.
  5. Season with salt and pepper to taste. Remove the bay leaf before serving. Garnish each bowl with the reserved crispy bacon.