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Export 15 ingredients for grocery delivery
Step 1
Place bacon in a large skillet and cook over medium heat, turning occasionally, until crisp, about 10 to 12 minutes. Pour bacon and grease into a strainer set over a bowl to let the grease drain out. Reserve bacon until needed and discard grease or set aside for another use.
Step 2
Place the skillet back over medium heat and add butter, onion, and ¼ teaspoon salt. Cook and stir until onion starts to soften and turn translucent, about 5 minutes. Add flour and cook and stir for about 1 minute to create a roux.
Step 3
Drain both cans clams and set clams aside for later.
Step 4
Pour clam juice from the cans and the bottle into the skillet; whisk to scrape off any bits from the bottom of the skillet. Raise heat to medium-high and let come to a simmer.
Step 5
While the clam juice is coming to a simmer, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
Step 6
Add potatoes, celery, tarragon, and cayenne to the simmering clam juice mixture. Let simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Simmer gently for another 10 minutes, then remove and discard tarragon sprig.
Step 7
Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.
Step 8
Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.
Step 9
Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley.
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