- 3 lb cherrystone, quahog, or littleneck clams, well rinsed
- 4 oz thick-cut bacon, cut into small dice
- 1 medium leek, white part only, cleaned and sliced into quarter-moons (about 1 cup)
- 1 cup diced shallots (about 2 large)
- ½ cup diced celery (about 2 ribs)
- Pinch of salt
- 1 lb Yukon Gold potatoes, peeled and cut into small dice
- ½ tsp minced fresh thyme
- ½ cup white wine
- 1 tbsp arrowroot starch
- 1 bay leaf
- 1 cup heavy cream, full-fat coconut milk, or Cashew Cream
- 1 tbsp minced fresh parsley, plus extra for garnish
- In a large pot, bring 1 quart of water to a boil. Add the clams, cover, and cook for 5 to 10 minutes, until the clams open. Discard any clams that do not open. Transfer the clams to a rimmed baking sheet and set aside to cool. Strain the broth through a fine-mesh strainer lined with cheesecloth to catch any sediment. Reserve the broth.
- Once the clams are cool enough to handle, remove them from their shells and chop them into small pieces. Set aside.
- Rinse out the pot and return it to the stovetop over medium heat. Add the bacon and cook until crisp, about 10 minutes. Use a slotted spoon to remove the bacon to a plate. Remove all but 2 tablespoons of the fat from the pot.
- Add the leek, shallots, and celery to the pot along with a pinch of salt and cook until softened, 7 to 8 minutes, stirring often.
- Add the potatoes and thyme and cook for another 3 minutes. Turn the heat up to high and add the wine. Cook for another couple of minutes, until the liquid has mostly evaporated. Add the arrowroot starch and cook for 1 minute more, stirring constantly.
- Pour in the reserved clam broth and add the bay leaf. Bring to a simmer and cook, partially covered, until the potatoes are tender, 15 to 20 minutes. Stir in the clams, cream, and half of the bacon and bring just to a simmer. Set aside at room temperature for up to an hour to allow the flavors to develop.
- To serve, reheat the soup and stir in the parsley. Garnish with additional minced parsley and the remaining bacon.
