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Ingredients
US|METRIC
4 SERVINGS
- 8 lb. cherrystone clams (large)
- 4 cups water (bottled)
- 2 cups chicken stock
- 1 cup riesling (or Gewurtztraminer wine)
- 1 carrot (chopped)
- 1 celery stalk (with celery leaves, chopped)
- 1 onion (large, chopped in ½ and with 2 cloves stuck in each half)
- 1 Tbsp. black peppercorns
- 1/2 Tbsp. fennel seeds
- bottled clam juice (– I prefer Bar Harbor brand)
- 3 slices thick cut bacon
- 1/4 inch salt pork
- 4 Tbsp. unsalted butter
- 2 onions (medium-size, cut into ¼-inch cubes)
- 3 rib celery (de-stringed and cut into ¼-inch cubes)
- 2 bay leaves
- 2 lb. yukon gold (or other all-purpose potatoes, peeled and cut into ½-inch pieces)
- 2 Tbsp. Italian parsley (chopped fresh, optional)
- 2 Tbsp. fresh chives (minced, optional)
- 1 Tbsp. fresh thyme (minced, optional)
- 1 tsp. fresh dill (minced, optional)
- kosher salt
- freshly ground black pepper
- 1 tsp. worcestershire sauce (or to taste)
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