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1
Place a large pot or rondeau on the stove and add 3 cups water.
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2
Bring the water to a boil and add the clams.
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3
Cook until the clams pop open.
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4
Though it is important to stir the clams as they cook, take care because the shells are fragile and break easily.
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5
Put the clams in a colander and reserve the cooking liquid.
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6
Shell the clams; discard the shells and reserve the clam meat and the liquid separately.
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7
Add the bacon to another large pot and cook over medium heat until crispy.
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8
Drain the bacon with a slotted spoon onto a paper towel, dust with Aleppo pepper and set aside.
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9
Add the butter to the bacon fat in the pot and quickly cook the celery, about 1 minute.
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10
Sprinkle with salt and black pepper.
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11
Remove the celery with a slotted spoon and set aside.
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12
Add the garlic, leeks and onions to the pot and sprinkle with salt and black pepper.
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13
Cook until the vegetables become tender and translucent, 3 to 5 minutes.
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14
Add the vermouth.
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15
Continue to cook until almost all of the liquid has evaporated, 8 to 12 minutes.
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16
Meanwhile, in another large pot, combine the cream, thyme, potatoes and bay leaves.
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17
Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes.
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18
Sprinkle with salt and black pepper.
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19
Add a splash of hot sauce and Worcestershire.
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20
Stir to blend.
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21
Taste for seasoning.
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22
There is a good chance there will be grit in the clam cooking liquid.
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23
Strain it and add it to the onion/leek mixture.
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24
Stir to blend.
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25
Taste for seasoning.
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26
Combine with the potato mixture.
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27
Add the clam meat, reserved celery, tarragon and dill.
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28
Remove and discard the bay leaves.
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29
Add the marsala.
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30
Taste for seasoning.
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31
Add more cream and water if needed.
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32
Top with the bacon just before serving and serve with the Baked Bread.
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33
Preheat the oven to 350 degrees F. Arrange the bread on a baking sheet in a single layer.
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34
Melt the butter in a small skillet over low heat and add the garlic.
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35
Sprinkle with salt and white pepper.
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36
Heat gently for 1 minute.
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37
Use a pastry brush to coat the bread slices with the butter.
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38
Pour any remaining butter into the bottom of the baking sheet.
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39
Dust the bread with the paprika and dill seeds.
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40
Place the baking sheet in the center of the oven and bake until the slices are browned and crispy, 12 to 15 minutes.
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41
Remove and cool for a minute before serving alongside the soup.
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42
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
