- 1.5 Lb Clams.
- 4 Medium-sized potatoes.
- 2 Scallions.
- 2 Leeks.
- 1 Sprig of celery.
- 1/3 Lb Bacon.
- 2 Cups 18% fat cream.
- 2 Cups fish broth.
- 1 Bunch of chives.
- White pepper.
Place clams to soak in water with salt for 20 minutes to help them expel the sand they may contain.
Chop scallions, leeks and celery in brunoise or paysanne. Cut bacon into small pieces.
Place clams in a Stainless steel Magefesa pan with a little water. Cook over medium heat and remove from pan as they open. Reserve.
Peel and cut potatoes into 1/4 inch dices. Add to the pan with the clam cooking broth. Pour in fish stock and cook until tender. Remove from pan and reserve.
Melt butter in a Non-stick aluminum Magefesa pan. Add bacon pieces and cook until golden brown. Remove from pan and reserve.
Add onions, leek and celery to pan and cook in the same oil until crispy tender.
Cover with the cream and cook for about 10 minutes. Season with salt and pepper.
Transfer cream mixture to a Licualia Plus Magefesa blender and process until fully blended and smooth. Return to pan. Incorporate potatoes with broth and bacon. Let cook for a few minutes to allow flavors to mingle.
Add shelled clams to pan. Season with salt and pepper to taste and cook for a couple of minutes. Remove from heat and sprinkle with chopped chives.
Serve with crackers.