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Total Time : 1 hour 5 minutes
Prep Time : 20 minutes
Cook Time : 45 minutes
Makes 4 servings
4 dozen little neck or cherry stone clams, scrubbed
4 thick slices bacon, cut into lardons
1 large onions, cut into 1/4 inch dice
Kosher salt
11/2 pounds Yukon gold potatoes, cut into 1/2 inch dice
3 tablespoons flour
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 bundle of thyme
2 bay leaves
1 to 2 shakes hot sauce, optional (recommended: Tabasco)
Extra-virgin olive oil
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1st Keep
 nomoregrays
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