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3 pounds Manila, Pacific littleneck, Washington butter, or other small hard-shell clams <\/span><\/p>\n 4 C. water <\/span><\/p>\n 6 bacon slices, cut crosswise into 1\/2-inch pieces <\/span><\/p>\n 1 medium onion, diced <\/span><\/p>\n 2 tsp. chopped fresh thyme <\/span><\/p>\n 1 1\/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes <\/span><\/p>\n 2 C. half-and-half <\/span><\/p>\n 1 tsp. coarse salt <\/span><\/p>\n 1 tsp. freshly ground pepper <\/span><\/p>\n 1 C. loosely packed fresh parsley leaves, chopped <\/span><\/p>\n 4 ounces fresh oyster mushrooms, separated into pieces <\/span><\/p>\n Garnish: fresh oyster mushrooms <\/span><\/p>\n Garnish: fresh oyster mushrooms <\/span><\/p>\n Preparation<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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 saut\u00c3\u00a9 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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…<\/p>\n