PUBLISHED 11/13/2007
2 tablespoons vegetable oil
2 cups leeks, sliced
4 cups Yukon Gold potatoes, peeled and sliced (about 1 1/2 pounds)
3 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 cups water or chicken broth, divided
1/3 cup cream, half-and-half, or milk (optional)
24 fresh small clams
2 slices bacon, diced
2 tablespoons shallots, sliced
1 bunch watercress or arugula leaves
Heat oil in a heavy-bottomed pan. Add leeks and cook for four minutes. Add potatoes, garlic, thyme, salt, and pepper; cook four more minutes. Add 2 1/2 cups water or broth, bring to a simmer. Cover and cook 15 minutes or until potatoes are breaking apart. Remove from heat; crush mixture gently with a whisk. Add cream if desired. Set aside. Steam clams with reserved 1/2 cup liquid; add the steaming liquid (but not the clams) to the soup. Brown the bacon; add shallots and cook 30 seconds. Add watercress, stirring quickly to wilt. Ladle soup into bowls, place greens and bacon in center, arrange clams, and serve. Makes four servings as a first course; two as a main course.
Calories (based on four servings, without dairy): 350
Fat: 10 g
Protein: 22 g
Carbs: 43 g
