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cherrystone clams onions celery carrot bay leaves thyme water clam juice bacon unsalted butter white new potatoes heavy cream freshly ground black pepper flat leaf crackers
Viewed: 44 - Published at: 3 years agoIngredients
- 6 pounds cherrystone clams
- 3 medium-sized onions, each coarsely chopped but kept separate
- 1 rib of celery (with leaves), cut into 2-inch pieces
- 1 carrot, peeled and halved
- 2 bay leaves
- 3 sprigs fresh thyme plus1 tablespoon chopped fresh thyme
- 2 cups water
- 1/2 cup clam juice
- 1/2 pound slab bacon, cut into 1/4-inch dice
- 2 tablespoons unsalted butter
- 8 small white new potatoes, cut into 1/4-inch dice
- 2 cups heavy cream
- Freshly ground black pepper, to taste
- 2 tablespoons chopped flat-leaf parsley
- Oyster crackers (optional), for serving
Method
- 1.
- Wash the clams well in cold water and put into a heavy soup pot.
- Add 1 chopped onion, the celery, carrot, 1 bay leaf, and the thyme sprigs.
- 2.
- Add water and clam juice.
- Cover the pot and bring to a boil over high heat.
- Cook until the clams open, shaking the pot occasionally.
- Remove clams from their shells, pouring any remaining broth back into the pot.
- Cover the clams and set aside.
- Strain the broth through a fine sieve and set aside.
- 3.
- Add the bacon to the pot and cook over low heat until the fat is rendered and the bacon is slightly crisp, about 10 minutes.
- Add the remaining chopped onions, the remaining bay leaf, chopped thyme, and butter.
- Cook for 15 minutes, stirring, to wilt the onions.
- Add the potatoes and the strained broth.
- Simmer, partially covered, over medium heat for 12 to 15 minutes or until the potatoes are cooked through.
- Skim any foam that rises to the surface.
- 4.
- Meanwhile, coarsely chop the reserved clams.
- Add them to the pot along with the cream; simmer over medium heat for 5 to 7 minutes or until the clams are just cooked through.
- Do not overcook.
- 5.
- Season generously with pepper and stir in the parsley.
- Serve in mugs with oyster crackers, if desired.
