Bring clams and 3 cups of water to a boil in a
large, covered soup kettle. Steam the clams until
they just open (3 to 5 minutes). Transfer the
clams to a large bowl and cool slightly.Remove the
clams from the shells by opening the clams with a
paring knife while holding over a bowl to catch
the juices.
Next, sever the muscle from under the clam and
remove it from the shell. Reserve the meat in a
bowl while discarding the shells. Mince the clams
and set aside.
Pour the clam broth through a fine mesh sieve into
a 2-quart measuring cup, holing back the last few
tablespoons to prevent sediment from entering the
measuring cup. Set the clam broth aside (you
should end up with about 5 cups).
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Fry the bacon in a large pot over medium-low heat
until the fat renders and the bacon crisps. Add
the onion to the bacon and saute until softened
(about 5 minutes). Add the flour and stir until
lightly colored (about 1 minute). Gradually whisk
in the reserved clam juice, then the dry white
wine. Add the potatoes, bay leaf, and thyme.
Simmer until the potatoes are tender (about 10
minutes). Add clams, cream, and parsley. Add salt
and white pepper to taste, and bring the dish to a
simmer. Remove from heat and serve with oyster
crackers or hearty bread.
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