Ingredients

The following ingredients have 7 Servings
  • 6 slices bacon
  • 1 medium onion, (chopped)
  • 3 stalks of celery, (chopped)
  • 1 large clove garlic, (minced)
  • 1 cup dry white wine
  • 3 pounds fresh clams, (cleaned)
  • 8 ounces clam juice
  • 2 cups chicken broth or vegetable broth
  • 3-1/2 pounds Russet potatoes, (peeled and cubed)
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 1/4 teaspoon freshly ground pepper
  • 3/4 to 1 cup unsweetened unflavored almond milk OR regular milk

Instruction

  • In the bottom of a Dutch oven, cook the bacon until crispy. Remove bacon from pan, drain on paper towels, then crumble. Set aside.
  • Remove all but 1 Tablespoon bacon drippings from the pan.
  • With the burner on medium-high heat, add the onion, celery, and garlic to the hot bacon grease. Cook until onion is translucent, about 5-7 minutes.
  • Add 1 cup of white wine to the pan, bring to a boil, then turn the heat down and simmer for 4-5 minutes, until most of the alcohol smell has dissipated.
  • Add the clams to the pan at this time. If you prefer to use canned clams, see Gr8 Substitution below.
  • Cover and cook over medium-high heat for about 7 minutes, until clams open. (This could take longer depending on your clams.)
  • Using a slotted spoon or tongs, remove the clams to a bowl. I remove the clams as they open so they don't overcook.
  • Discard any clams that haven't opened. (Hopefully this will be just one or two.) Set the bowl of clams aside to cool.
  • Add the clam juice, chicken broth, cubed potatoes, thyme, bay leaf, and pepper to the pan and bring to a boil.
  • Turn the heat down and simmer, uncovered, for 20-25 minutes until the potatoes are tender.
  • While the potatoes are cooking, remove the clam meat from the shells.
  • Chop the clams, reserving the extra juice that is released. Set aside.
  • When the potatoes are done blend 3/4 of this mixture using either an immersion blender (one of my favorite kitchen tools) or transfer 1/2 of the mixture to a blender and blend in batches. (Take care to leave the hole in the blender top semi-open or you will have an explosion!) You want to leave some of the potatoes in chunks.
  • Add the milk and bring to simmer. Use more or less milk depending on the thickness desired.
  • Add the chopped clams and any reserved juice and cook for about 5 minutes until clams are heated up.
  • Serve with the crumbled bacon sprinkled on top.