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1
Put clams in a large deep skillet and add 4 cups water.
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2
Cover tightly with lid and bring to a boil over high heat.
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3
Reduce heat to medium-high and continue cooking until all clams have opened, about 5 minutes.
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4
Remove lid and let clams cool.
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5
Shuck clams, discarding shells, and reserve in small bowl.
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6
Strain broth through a fine-meshed sieve.
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7
You should have about 3 1/2 cups clam juice.
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8
Keep warm over low heat.
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9
Put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat.
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10
Add onion and leek, season with salt, pepper and cayenne, and cook until softened, about five minutes.
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11
Add celery, bay leaves and thyme sprig and cook for 5 minutes more.
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12
Meanwhile, bring 1 cup water to a boil in a small pot.
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13
Cut bacon crosswise into 1/2-inch lardons.
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14
Simmer lardons for 2 minutes, then drain.
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15
Add lardons to soup pot, along with potatoes.
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16
Season generously, stir to coat and cook for 1 minute.
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17
Add 3 1/2 cups warm clam broth and bring pot to a boil.
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18
Reduce to a simmer and cook until potatoes are tender, about 7 to 10 minutes.
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19
Check seasoning.
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20
Just before serving, add reserved shucked clams, stir in spinach and heat through.
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21
Stir together creme fraiche and lemon zest and season to taste.
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22
Ladle soup into wide bowls.
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23
Add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
