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1
Place the clams and 1 cup of water in a large pot.
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2
Cover and place over a high heat and cook the clams for 6 to 7 minutes.
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3
Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven't opened yet.
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4
Cook the clams for another 2 to 3 minutes.
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5
Turn off the heat and discard any clams that have not opened.
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6
Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.
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7
Coarsely chop the clams and reserve.
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8
Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon.
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9
Bring the pan to a medium heat.
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10
When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt.
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11
Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes.
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12
Add the potatoes and cook for another 5 minutes.
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13
Sprinkle the flour over the onions and potato mixture and stir to combine.
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14
Gradually whisk in the reserved clam juice.
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15
When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme.
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16
Taste for seasoning and adjust if needed.
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17
Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.
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18
Toss in the reserved clams.
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19
Taste and re-season if needed and add hot sauce if using.
