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Ingredients
US|METRIC
4 SERVINGS
- 8 yukon gold potatoes (small, washed, peeled and cut into 3/4-inch dice)
- 4 slices thick cut bacon (cut into 1/2 inch pieces)
- 1 pinch chili powder (or Ancho or other smoky dried pepper, for dusting bacon)
- 2 Tbsp. unsalted butter
- 2 stalks celery (green, washed, trimmed and diced)
- 1 leek (white and light green part only, cut in half to wash and sliced thin)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 Tbsp. flour (optional - omit if you want a thinner base)
- 1 btl. clam juice
- 1/2 cup dry white wine
- 1 1/2 cups heavy cream (or half-and-half)
- 1 cup milk
- 1 tsp. dried thyme
- 2 bay leaves
- 1 dash hot sauce (optional)
- 1 dash worcestershire sauce (for flavor)
- 20 oz. clams (minced, drained, clams and juice reserved -or- 2 1/2 lb bag of frozen, -or- fresh clams, steamed and shelled )
- 1 tsp. fresh dill (chopped)
- 2 Tbsp. fresh parsley (chopped)
- kosher salt
- freshly ground black pepper
- sourdough bread (cut in to 3/4- to 1-inch cubes, use the tops from bread bowls if making)
- 4 Tbsp. unsalted butter
- 1 1/2 tsp. granulated garlic
- salt
- white pepper
- 1/2 tsp. paprika
- 1 pinch fresh dill
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