* 1/2 cup heavy cream
* 12 top neck clams, cleaned
* 2 cloves garlic, minced
* 1 large yellow onion, diced
* 4 ribs celery, diced
* 3 medium Yukon Gold potatoes, peeled and diced
* 8 ounces thick-cut bacon, diced
* 3 quarts vegetable or chicken stock (low sodium)
* Pinch of thyme
* 1 bay leaf
* 1 ½ cups dry white wine
* 2 tablespoon extra virgin olive oil
* 1 bunch parsley, chopped
* kosher salt
* fresh black pepper
1. Heat a large stockpot over high heat.
2. Add oil, clams and white wine.
3. Cover and steam clams until opened (approximately 5-10 minutes).
4. Once steamed, carefully remove clams and set aside, reserving the clam liquid.
5. In a separate pot, add bacon over medium-high heat.
6. Cook until browned (approximately 5 minutes).
7. Remove bacon and set aside, leaving bacon rendering in the pot.
8. Turn down heat to medium.
9. In the same pot as the bacon, add potatoes, onion and celery.
10. Season with a pinch of kosher salt and pepper.
11. Cook for 8 minutes, or until tender, being careful not to brown.
12. Remove half of vegetables and set aside.
13. Add 1 quart of stock and simmer vegetables over medium heat for 10 minutes.
14. Transfer contents of the pot to a blender and puree until smooth.
15. Return puree to pot.
16. Add remaining stock, bay leaf, thyme and clam juice and bring to a boil.
17. Turn down heat to medium and allow stock to reduce to desired thickness (approximately 15-20 minutes).
18. While stock is reducing, remove clams from their shells and roughly chop.
19. When the stock is done reducing, remove bay leaf.
20. Add the remaining vegetables, bacon and clams.
21. Stir in heavy cream.
22. Season with more salt and pepper to taste.
23. Garnish with chopped parsley.
Camille Ford has been in love with and playing football since the 2nd grade. A professional foodie for over 10 years, she has a passion for great eats, you-can-do-it recipes and community, making her a tailgate regular. Follow her exploits @CamiFord and on her website.