Yield: 4 servings
Ingredients
* 4 pounds cherrystone clams, scrubbed
* 2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
* 1 slice lean center-cut bacon, chopped
* 1 medium onion, diced
* 1 stalk celery, thinly sliced
* 2 cloves garlic, minced
* 1 teaspoon fresh thyme
* 2 bay leaves
* 1 cup fat-free half-and-half
* Kosher salt and freshly ground pepper
* 4 teaspoons unsalted butter, sliced
* 2 tablespoons fresh parsley, chopped
* 2 tablespoons fresh chives, chopped
* 1/2 teaspoon paprika
Directions
Put the clams and 2 cups water in a pot. Cover and bring to a boil over medium-high heat, cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes. Discard any clam that do not open, transfer the remaining clams to a bowl. Pour the liquid into a large measuring cup. (You should have 3 cups liquid and add water if needed.) Wipe out the pot.
Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Cover and continue to cook the remaining potatoes until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery, cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves, cook and stir about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup, remove from the heat, cover and set aside, 20 to 30 minutes.
Discard the bay leaves. Season the soup with salt and pepper, then reheat again. Serve topped with a slice of butter, parsley, chives and paprika.
