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1
Rinse the clams several times under cold running water.
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2
Transfer to a large pot and add 3 cups water.
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3
Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes.
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4
Strain through a fine-mesh sieve into a large bowl; reserve the broth.
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5
Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
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6
Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels.
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7
Melt the butter in the same pot over medium heat.
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8
Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes.
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9
Add the flour and cook, stirring, 1 minute.
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10
Stir in the reserved clam broth, 1 1/2 cups water and the potato.
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11
Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
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12
Meanwhile, remove the clams from their shells and roughly chop.
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13
Reduce the heat under the soup to medium low.
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14
Whisk in the half-and-half and warm through (do not boil).
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15
Remove from the heat.
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16
Stir in the chopped clams; season with salt and pepper.
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17
Ladle the soup into bowls and top with the reserved bacon and chives.
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18
Photograph by Kang Kim
