slices bacon, chopped
cup diced onions
cup diced celery
cup diced carrots
lb PEI baby red potatoes, halved
garlic cloves, minced
tsp fresh thyme leaves
freshly ground black pepper
cup dry white wine
cup bottled clam juice
lb PEI soft shell clams
cup 18% cream
tsp finely chopped chives
In a large pot cook bacon over medium heat, until the fat is rendered. Add onions and celery, cook until translucent.
Add carrots, potatoes, garlic and thyme, cook for 3 – 5 minutes. Season with salt and pepper. Deglaze pan with white wine, scraping any brown bits from the bottom of the pan.
When the wine has reduced by half, add the clam juice, bring to a simmer and then reduce heat to medium low. Cook until potatoes and carrots are tender, 14 – 16 minutes.
Add clams and cook for 10 minutes. When the clams begin to open, add the cream and reduce the heat to low. Simmer for 10 – 15 minutes. Stir in butter. Season with salt and pepper.
Ladle into serving bowls and garnish with chives.
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