2dozen top neck clamssteamed in 2 quarts water, reserving the “liquor”
3ribs celerydiced
2green peppersdiced
2red peppersdiced
4shallotsdiced
4tablespoonsgarlicminced
⅓cupolive oilplus more for the bread crumbs
1oniondiced
3tablespoonsfresh oreganoplus 1 tablespoon for garnish
4tablespoonsParmesan cheeseplus 1 tablespoon for garnish
12strips bacondiced
1quartclam liquor
½cupflour
3Yukon Gold potatoessmall dice
1pintcream
1cupFrench breadground into bread crumbs
2tbspparsley
Instructions
First, make the garnish. Toss French bread crumbs with olive oil, parsley, 1 tbsp Parmesan cheese, and 1 tbsp oregano. Toast at 350 degrees for 6 minutes. Cool and reserve for top of soup.
In large soup pot, heat oil and render bacon until crispy. Remove. Save for garnish.
In the remaining fat, sweat the shallots, garlic, onions, peppers, and celery until soft.
Add oregano then dust with flour.
Add clam liquor slowly to avoid lumping.
Add potatoes. Cook until tender.
Temper in cream. Bring to boil. Add Parmesan cheese.
Reduce heat. Add clams. Simmer 10 minutes.
Adjust seasoning to serve. Garnish with crispy bacon and garlic-herb bread crumbs.