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Ingredients
US|METRIC
9 SERVINGS
- 4 slices bacon (thick, diced)
- 1 Tbsp. butter
- 2 leeks (medium-large, white and light green part only, sliced in half lengthwise, rinsed and then diced, 3 cups)
- 1 shallot (medium, peeled and minced, 4 Tbsp.)
- 1 cup sweet onion (diced)
- 4 medium carrots (peeled and diced, 1/2-1 cup)
- 4 stalks celery (diced, 1 cup)
- 4 cloves garlic (peeled minced)
- 2/3 cup dry white wine
- 1 1/4 cups low fat milk (I use Straus Organic)
- 3 bay leaves (large)
- 6 thyme sprigs (fresh)
- 2 1/2 lb. red skinned potatoes (chopped into 1” pieces)
- 6 cups clam juice (reserved liquid from the canned clams plus 2-3 8oz bottles of clam juice to equal 6 cups total)
- 1 cup half-and-half (I use Straus Organic)
- 4 lb. clams (chopped canned, I used one 3.3 lbs can Sea Watch Chopped Sea Clams and 16 ounce container of chopped sea clams from Whole Foods)
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 4 Tbsp. flat leaf Italian parsley (chopped)
- bacon pieces (Reserved)
- manila clams (Steamed)
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