YIELD:
6 servings
INGREDIENTS:
7 pounds cherrystone clams, scrubbed and rinsed
3 cups water
4 bacon strips, finely chopped
1 medium-size Spanish onion, diced small
2 tablespoons flour
3 large red potatoes, cut ½ inch dice
1 teaspoon chopped fresh thyme
2 tablespoon chopped fresh parsley
1 cup heavy cream
INSTRUCTIONS
In a large soup pot over high heat, add clams to water. Bring water to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. {Discard any clams that do not open.} Strain broth through a sieve lined with a coffee filter and set aside.
Clean up sou pot; then, over medium - high heat, saute bacon until it is browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons of bacon fat. Add diced onion to pot and saute until translucent.
Stir flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.
Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to pot. Stir in parsley, cream, and reserved bacon; cook just long enough to heat clams through, about 3 minutes.