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1
Put the clams and 2 cups water in a pot.
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2
Cover, bring to a boil over medium-high heat and cook 5 minutes.
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3
Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
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4
Pour the liquid into a large measuring cup.
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5
(You should have 3 cups liquid; add water if needed.)
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6
Wipe out the pot.
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7
Pour the liquid back into the pot through a paper towel-lined sieve.
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8
Add the potatoes, cover and simmer until tender, about 15 minutes.
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9
Remove one-third of the potatoes.
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10
Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes.
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11
Puree in batches in a blender until smooth.
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12
Return the soup to the pot.
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13
Cook the bacon in a skillet over medium heat until crisp, about 5 minutes.
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14
Add the onion and celery and cook until soft, about 5 minutes.
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15
Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes.
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16
Add the bacon mixture and reserved potatoes to the soup.
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17
Cover and cook over low heat, about 5 minutes.
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18
Meanwhile, remove the clams from their shells and roughly chop.
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19
Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.
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20
Discard the bay leaves.
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21
Season the soup with salt and pepper and reheat.
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22
Serve topped with a slice of butter, parsley, chives and paprika.
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23
Per serving: Calories 353; Fat 9 g (Saturated 4 g); Cholesterol 76 mg; Sodium 251 mg; Carbohydrate 36 g; Fiber 4 g; Protein 29 g
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24
Photograph by Andrew Mccaul
