-
1
Scrub the clams and mussels well and rinse them thoroughly, removing the beards and discarding any that are already open.
-
2
In a large pot, bring the wine and 2 cups of water to a simmer over medium heat.
-
3
Add the shellfish, cover, and steam just until the shells open up, 4 to 6 minutes.
-
4
Remove the shellfish from the broth and discard any unopened shells.
-
5
Loosen half the clams and mussels from their shells and chop them, keeping the other half in their shells.
-
6
Strain the broth into a large bowl through a fine-mesh sieve lined with a coffee filter or cheesecloth.
-
7
Gradually whisk the miso paste into the broth until it has dissolved.
-
8
Reserve the broth along with the shellfish.
-
9
In the same pot, heat the olive oil over medium heat.
-
10
Cook the bacon, celery, and onion until the vegetables are translucent, about 5 minutes.
-
11
Add the chopped clams and mussels, potatoes, reserved broth, bay leaf, rosemary, and tarragon.
-
12
Simmer for 20 minutes or until the potatoes are tender.
-
13
Season to taste with salt and pepper.
-
14
Add the whole mussels and clams in their shells and the half-and-half, and simmer until heated through, 1 to 2 minutes.
-
15
Remove the herb sprigs, transfer the soup to a covered ceramic crock or serving dish, and serve immediately.
