- 1.5 lbs. Abalone, pounded & shredded
- 5-7 lbs. cleaned hard shell clams
- 5 slices platter bacon, cut iton lardons
- 2 medium red onions, chopped
- 2-3 medium sized shallots, minced
- 3 large garlic cloves, minced
- 2 Tbs butter
- 5 Tbs All purpose flour
- 3-5 medium size red potatoes, ½ inch dice
- 2 large bay leaves
- ½ tsp dried thyme, or 3-4 sprigs of fresh thyme
- 2 cups heavy cream
- ½ bunch fresh parsley, minced
- 4-6 cups fish stock, less for a thicker soup (when we don’t have time to make our own, we prefer using Stock Options)
- Salt and ground pepper to taste
1. Heat butter in the bottom of a medium sized stock pot. When foam subsides, toss minced shallots, garlic, and aromatic herbs (except for bay leaf) and sauté until shallots are translucent.
2. Deglaze the pan with a splash of dry white wine and toss the cleaned clams, in shell, into the pot. Add 3-5 cups of the white wine and cover to steam for approximately 5 minutes, or until the clams open. Transfer the clams to a large bowl and allow to cool slightly, reserving the steaming liquid in a large Pyrex measuring cup. Using a paring knife, sever the muscle attaching the clam to the shell and transfer meat to a cutting board. Discard the shells and mince the clams. Rinse and dry the stock pot and return to burner.
3. Fry bacon in the empty pot over medium-low heat until the fat is rendered and the bacon is crisp. Sauté the chopped onions, along with the bacon, in remaining fat; cook until translucent.
4. Add the flour and stir until lightly colored, 1-2 minutes. Gradually whisk in the reserved clam broth and fish stock.
5. Add the potatoes and bay leaf, and simmer until the potatoes are tender.
6. Add the reserved minced clams & abalone, the cream, parsley, and salt and pepper to taste. Bring to a simmer, but do not boil.
7. For best results, eat immediately! Clams will toughen with subsequent reheating, so if you prefer to make a larger batch, add freshly cooked clams only to the portions served.