- Fresh Clams · 1 pound
- White Wine · 4 ounces
- Butter · 1 tablespoon
- Cans of Chopped Clams (6.5oz) · 2
- Cans of Whole Clams (8oz) · 2
- Strips of Bacon, chopped · 6
- Russet Potatoes, peeled and chopped · 2 whole
- Garlic, minced · 6
- Celery, peeled and diced · 3
- Leeks, diced · 2
- Yellow Onion, diced · 1
- Flour · 1/2 cup
- Seafood Stock · 8 ounces
- Clam Juice · 24 ounces
- Heavy Cream · 1/2 cup
- Herbie's Bouquet Garni (ground) · 2 tablespoons
- Herbie's Celery Seed (ground) · 1 tablespoon
- Salt & Pepper, to taste ·
Start by heating a large stock pot over medium heat. Once the pot is hot, add the bacon. Cook the bacon until crispy and all of the fat has rendered off. Then add the garlic, celery, leeks, and onion. Sweat for about 5 minutes over moderate heat. Evenly disperse the flour over the cooked vegetables and stir for 30 seconds without letting it brown. Then add the clam juice, seafood stock, potatoes, salt, pepper, Herbie's Bouquet Garni (ground), and Herbie's Celery Seed (ground). Bring the soup to a boil and then turn down the heat to a simmer and cook for 20 min.
2 minutes before the soup is done cooking add both the chopped clams, whole clams, and heavy cream. Cook for 2 more minutes then remove from the heat.
Heat 1 tablespoon of butter in a saute pan over med high heat. Once the butter begins to melt add the fresh clams. Cook for about 1-2min. then add the white wine. Cook the clams until they all open then remove from the heat.
To serve: Ladle the soup into each bowl and garnish with fresh clams. Enjoy with a glass of Williamson Wines Chantilly Chardonnay!
Chef Tommy's Tips:
Want this recipe to be gluten free? No worries! Simply take the flour out of the recipe all together. Combine 1/4 cup of cornstarch and 1/4 cup of water and mix until it is all liquid (this is called a slurry). Then bring your finished soup to a boil and whisk in the slurry. Boil for 1 min. and the soup should thicken up immediately.