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Ingredients
US|METRIC
8 SERVINGS
- 8 lb. quahog clams (or cherrystone, see Tips)
- 2 cups water
- 4 oz. thick cut bacon (chopped into small pieces)
- 3 Tbsp. unsalted butter
- 1 Tbsp. garlic-infused oil (made with vegetable oil, or purchased equivalent)
- 3/4 cup chopped leeks (finely, green parts only)
- 3/4 cup scallions (finely chopped, green parts only)
- 1 stalk celery (trimmed and diced)
- 2 tsp. fresh thyme leaves
- 2 lb. russet baking potatoes (peeled and cut into large bite-sized chunks)
- 1 bay leaf (large)
- 2 cups heavy cream (lactose free, at room temperature)
- freshly ground black pepper
- fresh flat leaf parsley (Finely chopped)
- fresh chives (Snipped)
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