INGREDIENTS
1 cup water
48 littleneck clams, scrubbed
3 TBSP. unsalted butter
4 slices thick-cut bacon, chopped
1 large onion, chopped
1 carrot, minced
2 celery ribs, minced
1 leek, white and light green parts, minced
2 TBSP. flour
1 cup dry white wine
A handful of parsley stems, 4 sprigs thyme, 1 bay leaf, (tied together for a herb bouquet)
1/2 lb. red-skinned potatoes, scrubbed and diced
White pepper
2 cups heavy cream or half-and-half
1/4 cup fresh chives or parsley
1 TBSP. chopped fresh dill
Half a lemon
DIRECTIONS
Bring the water to a boil in a wide deep pot or skillet.
Add the clams, cover immediately, and shake the pan.
Steam until they open, 5 minutes.
Drain in a colander set over a bowl.
When the clams are cool enough to handle, pull them out of their shells, coarsely chop and refrigerate, covered.
Pour the liquid into a measuring cup, leaving the last tablespoon or so in the bowl and add enough water to make 2 cups. Set aside.
Place the butter and bacon into a stockpot.
Cook until the bacon has rendered its fat (don’t brown the bacon).
Add the onion, carrot, and celery; stir, cover and cook until the onion is translucent.
Add the leek, cover and cook another minute.
Stir in the flour and cook, stirring for 2 minutes, scraping the bottom of the pot.
Stir in the wine and the herb bouquet and bring to a boil.
Add the reserved clam liquid and potatoes.
Season with pepper; bring to a simmer for 10 minutes.
Refrigerate for a few hours or overnight.
Remove bouquet and bring soup back to a simmer.
Add the cream or half-and-half and bring to a simmer.
Stir in clams, chives or parsley and dill.
Check the seasoning.
Finish with the lemon.
Serves 6.
