Prep 30 mins
Cook 30 mins
This is a special treat whenever I make it. Using fresh steamers is recommended for the best flavor. The steamers can be cooked the day ahead, but save the clam juice for the stock. Try serving it with a french baguette and a bottle of white wine..heaven!
- 1 1⁄2 lbs steamer clams (or 2 lbs. cherrystone clams)
- 4 slices bacon, chopped
- 1 medium yellow onion, chopped
- 1 teaspoon butter
- 2 tablespoons all-purpose flour
- 3 medium potatoes
- 3⁄4 cup light cream or 3⁄4 cup half-and-half
- 3 tablespoons white wine
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon dried thyme
- Boil 1 1/2 inches water in a large pot. Rinse & scrub steamers, and add to boiling water. Cook covered 5-10 minutes, until all shells are opened. Remove clams to cool, reserve 3 cups broth.
- Cook bacon & onion in heavy pot over medium heat, stirring often, until bacon starts to crisp and onion is translucent, about 5 minutes. Meanwhile, peel and dice potatoes. Add butter to onion mixture, stir until melted. Add flour and stir 1 minute. Gradually add clam broth, stirring constantly.
- Add diced potatoes and bring to boil. Reduce heat to simmer until potatoes are soft, about 10 minutes, stirring often.
- Meanwhile, shuck, rinse, and chop clams. Add chopped clams.
- Add light cream, white wine, salt & pepper, and thyme. Return to boil, then reduce to simmer. Taste for seasoning, serve.