Clam and Bacon Chowder

Ingredients:

• 24 small clams, washed with a brush
• 0.5 cups dry vermouth or white wine
• 1 tbsp extra-virgin olive oil
• 3 slices bacon, chopped
• 1 head of garlic, cloves coarsely chopped
• 3 green onions (white and light green parts only), thinly sliced
• 3 stalks celery, thinly sliced ​​+ chopped leaves for serving
• 1/3 cup flour
• 1 cup fresh or frozen green peas
• 0.5 cups low-fat cream
• 1 small baguette, sliced

Preparation:

1. In a large saucepan, bring 4 cups of water and vermouth to a boil over high heat. Add the clams, cover, and cook until they begin to open, 4-10 minutes. Once they open, use tongs to remove them to a bowl. Discard any unopened shells. Strain the liquid through a fine-mesh sieve into another bowl.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the bacon and garlic. Cook, stirring occasionally, until the bacon begins to brown, about 7 minutes. Add the green onions, chopped celery, 1/2 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes.
3. Sprinkle the vegetables in the saucepan with flour and cook, stirring, for about 1 minute. Slowly whisk in the reserved clam liquid, stirring and scraping up any browned bits from the bottom of the pan. Bring to a boil and simmer until thickened, about 3 minutes. Season with salt and pepper to taste.
4. Add the clams (shell and chop if desired) to the pan; add the green peas. Cook until heated through, about 2 minutes. Remove from the heat and stir in the cream. Sprinkle the soup with celery leaves and serve with a baguette.