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1
Bring 1 cup of wine and 1 cup of water to a boil in a large pot.
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2
Add clams, cover, and cook for five minutes.
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3
Lift lid and stir clams, making sure water is still boiling.
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4
Cover and cook 5 to 10 minutes longer.
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5
Stain broth through cheesecloth in a metal sieve.
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6
Repeat until all sand is removed (I strained mine twice).
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7
Add water to broth so that there is 6 cups of liquid.
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8
Set aside for now.
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9
Remove clams from broth and set aside.
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10
Discard any that did not open.
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11
In large pot, cook bacon until crispy.
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12
Drain all but two tablespoons of grease.
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13
Add butter, onions, leeks, and celery to pot.
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14
Cook until onions and celery are translucent, being careful not to brown.
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15
Add garlic and potatoes and mix well with veggies.
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16
Add broth and bring to a boil.
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17
Simmer contents until potatoes are tender, about 30 minutes.
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18
Mash some of the potatoes against the side of the pot for a thicker consistency of broth.
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19
Add heavy cream and chopped clams to pot, mix well, cover and remove from heat.
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20
Set aside for an hour or so, this will allow flavors to fuse.
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21
Add salt and pepper for more flavor, if necessary.
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22
Serve with a pat of butter and chopped parsley.
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23
Enjoy!
