Serves 4
Ingredients
2 dozen littleneck clams (or 1 cup shucked clams, and reserve juice)
6 thyme sprigs
1 quart water or fish broth
2 tablespoons butter
3 ounces chopped smoked bacon
2 onions (medium size), finely chopped
3 stalks celery, finely chopped
6 cloves garlic, finely chopped
2 tablespoons flour
4 tablespoons white wine
3 cups heavy cream
Salt and pepper, to taste
2 tablespoons thyme, chopped
4 bay leaves
2 potatoes (medium size), peeled and diced
1 lemon, juiced
2 tablespoons parsley, chopped
1 cup cooked baby shrimp
Directions
Scrub clams under cold water and put in a 2-quart pot. Add thyme sprigs and fish broth, and steam open over medium heat. Remove clams and strain cooking liquid. In a separate pot, melt butter over low heat and add bacon. Render bacon till crisp. Add onions and celery. Sauté until soft (and vegetables have lost their color). Add garlic and sauté for a few minutes. Add flour and cook, stirring constantly for two minutes. Add white wine, reserved clam broth, and heavy cream. Season with salt, pepper, chopped thyme, and bay leaves. Cook over low heat till chowder comes to a boil. Add potatoes and cook till tender. Add lemon juice and chopped parsley. Fold in shrimp and cooked clams. Simmer for one minute and ladle into soup bowls. Serve immediately with freshly cracked black pepper, soda crackers, or French bread.