From Best Food Writing of 2013 book.
|0.5 lb||bacon, cut into half inch cubes or squares|
|1||medium onion, chopped|
|2||stalks of celery, finely chopped|
|1 cup||clam juice|
|2.5 lb||littleneck or cherrystone live clams|
|1 L||whole milk|
|1.5 lb||Russet potatoes, peeled and cubed|
|1 cup||whipping cream|
|kosher salt and also freshly ground pepper|
Cook bacon in Dutch oven or heavy skillet on medium heat.
Add butter, onion, celery. Cook and stir.
Add clam juice. Stir for a bit.
Add clams. Increase heat to high.
Cook until clams begin to open.
As clams open, remove them with tongs and reserve in a bowl.
After 8 minutes discard clams that do not open.
Add milk, potatoes, bay leaves, salt, pepper. Simmer for 15 minutes.
Meanwhile, remove clam meat from shells. Transfer meat with juice to pot.
Blend liquid to make smooth.
Add whipping cream. Stir and reheat. Serve immediately with crackers.
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