Gather the ingredients—dice celery and potatoes into small cubes.
Open canned clams, drain, reserve the juice.
Heat large dutch oven on medium-high heat. Using kitchen scissors, slice bacon, and add to the pot, brown for 1-2 minutes. Add celery, potatoes, and two cups of water. Once boiling, reduce the heat to medium and cook for 10-12 minutes.
Once potatoes are cooked reduce the heat and add heavy cream, clams, salt, and balsamic vinegar. Stir well to break clams into smaller pieces. Turn the stove off and it’s ready to serve.
-To keep this recipe healthy, if possible, use sugar-free uncured bacon without nitrates.-For best texture, don’t boil after adding the heavy cream, so the soup stays white and even.-To make it dairy-free, use almond milk instead of heavy cream.-To make it low-carb, use cauliflower florets instead of potatoes.-Variations. If desired, add roasted corn, carrots, more spices.-Serve with a slice of sourdough bread.