3 pounds Manila, Pacific littleneck, Washington butter, or other small hard-shell clams

4 C. water

6 bacon slices, cut crosswise into 1/2-inch pieces

1 medium onion, diced

2 tsp. chopped fresh thyme

1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 C. half-and-half

1 tsp. coarse salt

1 tsp. freshly ground pepper

1 C. loosely packed fresh parsley leaves, chopped

4 ounces fresh oyster mushrooms, separated into pieces

Garnish: fresh oyster mushrooms

Garnish: fresh oyster mushrooms

Preparation

 

Wash clams thoroughly, discarding any opened shells; place in a stockpot. Add 4 C. water; cover and bring to a boil over medium-high heat. Cook 5 minutes or until shells open, discarding any unopened clams. Remove clams with a slotted spoon, and place in a large bowl. Cool. Remove clam meat from shell, reserving any juice. Coarsely chop clams, and set aside. Pour liquid through a wire-mesh strainer into a 4-C. liquid measuring C., discarding solids. Reserve 3 C. liquid. Cook bacon in a Dutch oven until crisp; remove bacon, reserving 2 T. drippings in pan. Add onion and thyme, and sauté 5 minutes or until onion is tender. Add potatoes, 3 C. reserved clam liquid, half-and-half, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 7 minutes or until potatoes are tender. Stir in bacon, clams, parsley, and separated mushrooms; serve immediately. Garnish with fresh oyster mushrooms.