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bacon olive oil onion garlic thyme bay leaf littleneck clams lemon white wine water butter extra-virgin olive oil bacon onion garlic thyme all-purpose heavy cream potatoes salt littleneck clams parsley common crackers crackers extra-virgin olive oil butter
Viewed: 37 - Published at: 6 years agoIngredients
- 4 slices bacon, chopped
- Olive oil
- 1 onion, chopped
- 2 garlic cloves, smashed
- 6 sprigs fresh thyme
- 1 bay leaf
- 16 littleneck clams, scrubbed well
- 1/2 lemon, juiced
- 1/2 cup white wine
- 3 cups water
- 2 tablespoons butter
- Extra-virgin olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- Leaves from 4 sprigs fresh thyme
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 2 Idaho potatoes, peeled and diced
- Salt and freshly ground black pepper
- 16 littleneck clams, scrubbed well
- 1/4 cup chopped fresh flat-leaf parsley
- Common Crackers, recipe follows
- 2 to 3 cups crushed saltine crackers (crackers wrapped in a tea towel and smashed with a rolling pin
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons butter, melted
Method
- Start by making the clam broth: Put a large pot over medium heat, add the bacon and saute until the fat is rendered and the bacon is browned, about 5 minutes.
- Remove the cooked bacon pieces from the pot and reserve them for something else.
- Add a 1-count of olive oil, the onion, garlic, thyme, and bay leaf and cook, stirring, until the vegetables are translucent, 3 to 5 minutes.
- Add the clams, lemon juice, white wine, and water and bring to a low boil.
- Reduce the heat, cover the pot, and simmer for 10 or 15 minutes to steam open the clams.
- Remove the clams from the pot, discarding any that don't open.
- Strain the broth into a bowl.
- Pull the clams out of their shells, chop them, and set them aside separately; discard the shells.
- Set the broth aside.
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
- Add the bacon, onion, garlic, and thyme and cook until the bacon renders its fat and the vegetables are good and soft, 8 to 10 minutes.
- Dust the vegetables with flour and stir to coat everything well.
- Pour in the clam broth and bring to a boil.
- Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Add the chopped clams and season with salt and pepper.
- Now add the 16 clams in their shells.
- Cover and simmer to open the clams, about 10 minutes.
- Stir in the parsley and serve hot, with the common crackers.
- Preheat the oven to 350 degrees F.
- Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat.
- Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
- Yield: 2 cups
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Inactive Prep Time: none
- Ease of preparation: easy
