-
1
Wash the clams several times in cold water.
-
2
Make sure all of the clams are closed.
-
3
Discard any clams that remain open after you tap on the shell.
-
4
In a large pot over high heat, add 2 cups of water, the onion, celery, thyme, 1 bay leaf, and the peppercorns.
-
5
Add the clams, cover and steam until all of the clams open.
-
6
Remove the clams from the liquid and remove them from the shells.
-
7
Chop the clams into small pieces and set aside.
-
8
Strain the juice through a fine strainer and reserve.
-
9
Cook the bacon in a heavy bottom pot over medium heat, until rendered and crispy.
-
10
Add the onions, remaining 3 bay leaves, the thyme, crushed red pepper and butter.
-
11
Cook until the onions are translucent.
-
12
Add the potatoes and the reserved clam juice.
-
13
Cook until potatoes are tender.
-
14
Add the heavy cream and chopped clams and simmer for approximately 5 minutes.
-
15
Lightly season with salt and pepper, to taste, and stir in the chopped parsley.
-
16
Serve in bowls with oyster crackers.
-
17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
