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1
For clams and clam-broth jelly, fill a 6-quart pot halfway with water, add 1 tablespoon salt, and boil over high heat.
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2
Immerse 4 clams for 15 to 20 seconds, and remove.
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3
Working over a small bowl, shuck the 4 clams with a short sharp paring knife, reserving liquid they release.
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4
Reserve shelled clams in another small bowl.
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5
Return any stubborn clams to boiling water for a few seconds.
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6
Repeat, cooking 4 clams at a time, using all 12.
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7
Drain any accumulated clam juice into clam juice bowl, cover clams with plastic wrap, and chill in refrigerator for about 15 minutes.
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8
Meanwhile, pour 1 1/2 quarts cold water into a large bowl and add ice cubes.
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9
Strain clam juice into another small bowl.
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10
(You should have about 1 cup; add water if necessary.)
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11
Pour 3/4 cup clam juice into small saucepan, and heat over medium-low heat until it simmers.
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12
Soften unflavored gelatin in remaining clam juice.
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13
Pour hot clam juice over gelatin, and whisk until it dissolves.
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14
Set bowl of clam juice and gelatin halfway into ice-water bath, whisking often, for about 5 minutes, as the gel begins to set.
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15
Remove bowl when juice is barely set, but not firm.
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16
For chive oil, heat 1/4 cup olive oil in a small saucepan until just smoking; remove from heat.
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17
Add minced chives and 1/4 teaspoon salt, stirring to dissolve.
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18
Let cool for 10 minutes, puree in a blender, strain through a fine mesh strainer or coffee filter, and reserve.
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19
For potato puree, boil 4 cups water in a small saucepan.
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20
Add 1 teaspoon salt and potatoes, and cook until fork-tender, about 15 minutes.
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21
Drain, reserving boiling water, and mash potatoes in medium bowl.
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22
Add 1 teaspoon olive oil, 1/2 teaspoon of salt and 6 tablespoons potato water, blending with an immersion blender or food processor until potatoes are a thick paste.
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23
Add 2 tablespoons cream, stirring, until potato is consistency of thickened cream.
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24
Thin further, if necessary, with potato water.
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25
Season to taste with salt and pepper.
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26
Keep warm, or warm before serving.
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27
For onion jam, heat 2 tablespoons olive oil, 1/2 teaspoon salt and chopped onion in a medium skillet over medium-low heat and saute, stirring frequently, until onion is very soft, but not caramelized, about 15 minutes.
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28
Puree in a food processor with 1 tablespoon olive oil until smooth; season with salt to taste and reserve.
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29
Keep warm or warm before serving.
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30
For bacon cream, lay bacon in a cold, medium skillet, and fry over medium-high heat, flipping several times, until crisp, about 5 minutes.
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31
Add 1 cup cream to pan with bacon still in it and turn off heat under pan.
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32
Allow to rest 5 minutes; remove and reserve bacon strips from pan.
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33
Chop bacon finely, for use as a garnish.
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34
Keep cream warm but not hot, whipping to a froth in a bowl just before serving.
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35
Assemble servings in 6 small shallow bowls.
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36
Spoon 2 tablespoons warm potato puree into each bowl.
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37
Add 1 tablespoon of warm onion jam, slightly off-center.
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38
Spoon 1 tablespoon bacon cream around edge of purees.
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39
Place a room-temperature clam in center of bowl.
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40
If clam broth jelly has solidified, pulse it with an immersion blender or whisk it until it is a loose gel, and spoon 1 teaspoon directly over clam in each bowl.
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41
Drizzle chive oil over dish.
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42
Garnish with reserved diced bacon and with pinches of crushed potato chips.
