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1
Scrub clams with vegetable brush.
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2
Place clams in pot with cold water to barely cover. Stir in Salt. Let stand 30 minutes to allow sand to rinse out. Rinse & drain in a colander.
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3
Return clams to pot. Add 1-2 cups water and/or clam broth or clam juice, vegetable scraps.
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4
Cover & steam until all clams open (10-15 minutes). Discard all unopened clams. Remove clams & set aside.
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5
Strain liquid and retain liquid.
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6
Remove clams from shells & cut into small pieces (under 1/2 inch).
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7
In pot, place bacon, cut into small pieces, until crisp. Add in diced onion, bay leaf, thyme, butter. Cook mixture until onions are translucent.
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8
Add reserved liquid.
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9
Cut potatos into small pieces (under 1/2 inch) and add. Cook 12-15 minutes or until tender.
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10
Stir in clams, heavy cream. Season with parsley, black pepper.
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11
Simmer 15-20 minutes.
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12
Serve with crackers.
