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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 1/2 cups water.
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3
Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes.
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4
Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out.
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5
Strain the broth through a fine-mesh sieve into a large bowl.
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6
Wipe out the pot, then pour the strained broth back into the pot.
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7
Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water.
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8
Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet.
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9
Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes.
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10
Transfer the bacon to the pot with the broth.
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11
Wipe out the skillet.
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12
Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
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13
Add the onion and celery mixture to the broth along with the potatoes.
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14
Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes.
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15
Remove from the heat.
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16
Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
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17
While the potatoes are cooking, remove the clams from their shells and roughly chop.
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18
Add the clams to the soup and cook until heated through, about 1 minute.
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19
Ladle the soup into bowls and top with chopped parsley.
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20
Photograph by Kang Kim
