• 6servings
  • 280minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 sprigs fresh thyme, plus

  2. 1 more sprig

  3. 3 sprigs fresh parsley

  4. 2 garlic cloves

  5. 15 to 20 whole black peppercorns

  6. 2 cups white wine

  7. 1 cup water

  8. 1 1/2 pounds littleneck clams , cleaned

  9. 2 tablespoons olive oil, plus more as needed

  10. 2 ounces smoked bacon, chopped

  11. 1 small onion or 1/2 large onion, diced

  12. 2 cloves garlic , minced

  13. 2 inner stalks celery, diced

  14. 1 small carrot, diced

  15. 4 tablespoons all-purpose flour

  16. 1 russet potato , peeled and diced

  17. 1 cup milk

  18. 1 lemon, juiced

  19. Pinch cayenne

  20. 1/3 cup heavy cream

  21. Salt and freshly ground pepper

  22. Croutons, recipe follows, for garnish

  23. Fresh thyme sprigs, for garnish, optional

  24. Special Equipment: cheesecloth, kitchen twine

Instructions Jump to Ingredients ↑

  1. Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.

  2. Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry.

  3. Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice , and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.

  4. Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately.


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