Ingredients:

• 4lbs Taylor Manila Clams, scrubbed
• 1/4lb Slab bacon, cut into ½" lardoons
• 1 leek, sliced into ½" rounds
• ½ lb of fingerling potatoes
• ½ cup madeira
• ½ cup chicken stock
• ½ cup heavy cream
• 2 tablespoons unsalted butter
• Parsley, minced

Directions:

• Preheat oven to 450 degrees
• Bring 2 quarts of water to a boil. Blanch leeks for 30 seconds and remove. Add potatoes and cook for 15 minutes
• Spread the bacon on a pan and cook in the oven until tender and lightly browned, about 10 minutes. Reserve the fat
• Remove the potatoes from water, slice in half, and lightly fry in bacon fat until crispy
• Heat a large pan with a fitted lid to medium high, add butter, madeira and chicken stock. Bring to simmer for 4 minutes.
• Add clams, leeks, potatoes and bacon, cover and steam for 3 minutes, untouched
• Stir and add cream. Cover and steam for another 4 minutes until the broth is at a steady boil and the clams have all opened
• Garnish with parsley, serve and enjoy