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1
Wash and scrub clams under cold running water, remove any that are open or have broken shells.
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2
In a heavy duty pot, place the onions, celery, bacon, bay leaf, thyme, garlic, and the clams.
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3
Slowly cook for 10 minutes.
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4
Add white wine, and deglaze.
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5
Add flour and mix thoroughly, cook for about 10 minutes and then add the water and clam juice.
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6
After 5 minutes add the potatoes and cover the pot, and cook over medium-high heat until all of the clams have opened, about 10 minutes.
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7
Drain clams into a strainer and reserve the liquid and vegetables in a large bowl.
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8
Once the clams are cold enough to handle, remove the meat from the shells and reserve, discarding any clams that did not open fully.
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9
Place the cleaned clams in a cup container and reserve.
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10
Put the liquid in a large stock pot and bring to a simmer.
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11
Add the vegetables and bacon.
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12
Season with salt and pepper.
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13
Cook, stirring occasionally, the potatoes and cooked through and tender.
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14
Slowly add the heavy cream and bring back to a simmer.
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15
Reduce.
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16
Add the clams and serve.
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17
Garnish with chopped parsley.
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18
A viewer, who may not be a professional cook, provided this recipe.
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19
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
