1. Bring 8 cups of water to a boil in a large pot over medium heat. Add clams and steam for 7-8 minutes or until shells open (Discard any that do not). Remove clams with a slotted spoon. Strain liquid through a fine wire mesh strainer, reserving 4 cups. Remove meat from shells and coarsely chop.
2. Cook bacon in the pot over medium heat about 8 minutes or until crispy. Remove bacon with slotted spoon and drain on paper towels Discard pan drippings.
3. Melt 6 tablespoons butter in pot over medium heat. Add onions, celery and thyme; cook, stirring occasionally, for 10 minutes. Add flour, cook, stirring often, 2 to 3 minutes. Add reserved clam liquid, cook, stirring often, 5 minutes. Add potatoes, reduce heat to low and cook for an additional 20 minutes or until potatoes are tender.
4. Add cream and milk, bring to a simmer. Cook, stirring often, until slightly thickened. Add bacon and clams, cook 3 minutes or until heated through. Ladle into bowls and top each with a pat of butter.
48 Littleneck clams can be substituted for the Quahogs. Also, the recipe can be simplified and quickened by substituting Bumble Bee canned chopped clams and bottled clam juice and Oscar Meyer Bacon pieces. It won't generate the same saltiness of the sea flavor, but it is still delicious.
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 258 (62%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 95.3mg||29 %|
|Sodium 263.8mg||9 %|
|Potassium 730.7mg||19 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 24.4g|
|Protein 12.9g||18 %|
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Calories per serving: 415
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