Recipe of PEI Chef Michael Smith.
2 cans (each 5 oz/142 g) whole baby clams
8 slices bacon, chopped
1 onion, chopped
2 ribs celery, diced
1 cup grated peeled baking potato
1 cup 35% whipping cream
1 cup milk
1/2 cup dry white wine
2 bay leaves
1 tsp chopped fresh thyme
1 can (370 mL) evaporated milk
1 lb (450 g) fresh fish or shellfish, chopped (e.g. whitefish, halibut, cod, lobster)
1/4 cup chopped fresh parsley
1/4 tsp each salt and pepper.
Drain clams into a bowl, saving the juice. Set aside.
In Dutch oven, cook bacon, stirring occasionally, over medium heat till crisp (5 min)
Drain all but 1 tbsp bacon fat from pan.
Add onion, celery, 1 tbsp water.
Cook, stirring, till softened, 5 min.
Stir in potato, cream, milk, wine, reserved clam juice, bay leaves, thyme.
Simmer till potato is softened and liquid is slightly thickened, about 15 min.
Stir in clams, evaporated milk, fish and parsley.
Simmer till fish is cooked through, 5-7 min.
Stir in salt and pepper.
Discard bay leaves.
