Step 1

Cook the bacon in a large sauce pan over medium heat for 2 – 3 minutes, or until lightly browned but not crispy.

Step 2

Add the onion, garlic, salt, pepper, and celery root, and saute for 2 – 3 minutes or until fragrant and the onions are turning translucent.

Step 3

Add the water and all of the clam juice and simmer on low heat, covered, for 15 – 20 minutes, or until the celery root is tender.

Step 4

Add the clams and mascarpone cheese, then stir until the mascarpone has melted and the broth is creamy.

Step 5

Simmer on low, uncovered, for 3 minutes, or until the clams are just cooked through.  Do not boil.

Step 6

Remove from the heat and add the butter, stirring until melted.

Step 7

Taste and season with additional salt and pepper if needed.

Step 8

Garnish with parsley and serve hot.