From: Executive chef DJ Nagle, Humboldt Farm, Fish & Wine, Denver. Yield: 8 servings.
6 slices smoked bacon
1 large yellow onion, small dice
2 stalks celery, small dice
2 cloves minced garlic, small dice
2 large diced (¾”) peeled Idaho Potatoes, cooked until tender
¼ cup flour
2/3 Tbsp. fresh thyme
2/3 Tbsp. parsley, chopped
1½ lb. chopped clams with juice
1 qt. heavy cream
5 dashes Tabasco brand pepper sauce
¾ tsp. kosher salt
¼ tsp. black pepper
Cook bacon until crispy. Add celery, onion and garlic. Sweat until translucent. Add flour and let cook for 5 minutes. Add clams and clam juice; bring to a simmer for 20 minutes. Add cream, parsley, thyme, kosher salt, black pepper and potato. Remove from heat and enjoy.
