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1
Start by making the clam broth: Put a large pot over medium heat, add the bacon and saute until the fat is rendered and the bacon is browned, about 5 minutes.
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2
Remove the cooked bacon pieces from the pot and reserve them for something else.
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3
Add a 1-count of olive oil, the onion, garlic, thyme, and bay leaf and cook, stirring, until the vegetables are translucent, 3 to 5 minutes.
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4
Add the clams, lemon juice, white wine, and water and bring to a low boil.
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5
Reduce the heat, cover the pot, and simmer for 10 or 15 minutes to steam open the clams.
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6
Remove the clams from the pot, discarding any that don't open.
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7
Strain the broth into a bowl.
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8
Pull the clams out of their shells, chop them, and set them aside separately; discard the shells.
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9
Set the broth aside.
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10
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
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11
Add the bacon, onion, garlic, and thyme and cook until the bacon renders its fat and the vegetables are good and soft, 8 to 10 minutes.
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12
Dust the vegetables with flour and stir to coat everything well.
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13
Pour in the clam broth and bring to a boil.
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14
Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
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15
Add the chopped clams and season with salt and pepper.
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16
Now add the 16 clams in their shells.
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17
Cover and simmer to open the clams, about 10 minutes.
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18
Stir in the parsley and serve hot, with the common crackers.
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19
Preheat the oven to 350 degrees F.
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20
Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat.
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21
Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
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22
Inactive Prep Time: none
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23
Ease of preparation: easy
