Adapted from this recipe in Canadian Living Magazine. Serves 6.
Ingredients
3/4 lb minced clams, fresh from the fish market, with their liquid (or 2 5-oz cans of chopped clams, with their liquid)
8 slices bacon, diced
1 onion, diced
2 ribs celery, diced
1 cup grated peeled baking potato
2 cups half-and-half (do not use fat-free)
1/2 cup dry white wine
1 bay leaf
1 Tbsp fresh thyme leaves, or 1/2 Tbsp dried thyme
1 can (345 ml) evaporated milk
1 lb mixed fish or shellfish (I use salmon, cod and lobster tail, in equal amounts), cut into chunks
1/4 cup chopped fresh flat-leaf parsley
1/4 tsp each kosher salt and fresh black pepper, or more to taste
Directions
Strain the clams, and set them aside. Reserve all of the liquid (it's easiest to pour this directly into a measuring cup).
In a Dutch oven or heavy stock pot over medium heat, cook the bacon until crisp. Add the onion and celery, plus 1 tablespoon of water, and sauté, stirring occasionally, for 5 minutes.
Reduce the heat to low. Add the potato, half-and-half, white wine, bay leaf and thyme. Cook until the potato softens and thickens the soup, 12-15 minutes.
Then, stir in the clams, evaporated milk, fish/shellfish, parsley, salt and pepper. Cook an additional 5 minutes, until the fish is cooked through. Taste, and adjust seasoning with salt or pepper, as needed.
Discard the bay leaf, and serve hot.