Steps: |
| -Heat a 6-qt. Dutch oven or stockpot to medium-high. Lay the bacon pieces into the pot and reduce the heat to medium. |
| -Slowly render the bacon crispy for approximately 20 minutes. Add the leeks, onions and garlic to the bacon. |
| -Saute until onions are translucent. Add the celery, fennel and carrots; saute for a minute and add the flour. |
| -Saute with the flour for 2 minutes over medium-low heat. Then, whisk in the stock and clam juice. |
| -Add the potatoes and bouquet garni. Simmer the soup over medium heat (never boil) until the potatoes can be pierced with a knife. |
| -While the potatoes are cooking, steam the clams. |
| -Heat a large saute pan to medium high and then add the clams. Pour the wine in with the clams. |
| -Then add the water and cover the clams. Cook for two minutes and then check to see if they are opening. |
| -As soon as they open pull them out and set aside. Once all of the clams are removed, cool them down. |
| -You can strain the cooking liquid through a cheesecloth and add it to your soup base. |
| -If you don't have cheesecloth you will have to discard it because of the tiny particles of sand. |
| -Pull the clams out of the shell and add them to the soup just before serving. |
| -Finish the soup with the cream, lemon juice and seasoning. |
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