3 dozen of cherry stone clams in their shells, scrubbed
3 cups of chopped onion divided
2 ribs of celery chopped
2 carrots chopped
2 sprigs of fresh thyme
2 bay leaves
2 cups of clam juice
2 cups of water
6 slices of bacon chopped
1/4 cup of all-purpose flour
1 pound of red potatoes cut into 1/4-inch cubes
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Oyster crackers optional
- Combine the clams, 1 cup of the onion, celery, carrots, thyme, bay leaves, clam juice and water in a Circulon casserole. Cover pot; bring to a boil over high heat and cook until the clams open, about 10-12 minutes. Remove clams from their shells and transfer to a bowl; cover and cool. Meanwhile, use a wire mesh sieve lined with cheesecloth or paper towel to strain the cooking liquid into a bowl and reserve. Chop cooled clams and reserve.
- Wipe out the pot and return to the stove over medium heat. Add the bacon and cook, stirring occasionally, until starting to crisp, about 10 minutes. Reduce heat to medium-low and add the remaining 2 cups of onion; cook, stirring occasionally, until onions are translucent, about 10 minutes. Add the flour and cook 2 minutes. Stir in the reserved broth and the potatoes, increase heat to medium, bring to a simmer, cover and cook until potatoes are cooked through, 8-9 minutes. Stir in the reserved clams and cream, return to a simmer and cook uncovered until slightly thickened, about 5 minutes. Remove from the heat and stir in parsley. Serve with oyster crackers if desired.