West Coast Hot Pot Recipe

• 1 pound clams
• 1 pound mussels
• 1 (750-ml) bottle dry white wine
• 1/2 cup light or white miso paste
• 1 tablespoon extra-virgin olive oil
• 3 strips bacon, diced
• 2 stalks celery, diced
• 1/2 medium yellow onion, diced
• 2 large russet or Yukon gold potatoes, peeled and diced
• 1 bay leaf
• 1 sprig fresh rosemary
• 1 sprig fresh tarragon
• Kosher salt and white pepper
• 1 cup half-and-half

1. Scrub the clams and mussels well and rinse them thoroughly, removing the beards and discarding any that are already open.
2. In a large pot, bring the wine and 2 cups of water to a simmer over medium heat.
3. Add the shellfish, cover, and steam just until the shells open up, 4 to 6 minutes.
4. Remove the shellfish from the broth and discard any unopened shells.
5. Loosen half the clams and mussels from their shells and chop them, keeping the other half in their shells.
6. Strain the broth into a large bowl through a fine-mesh sieve lined with a coffee filter or cheesecloth.
7. Gradually whisk the miso paste into the broth until it has dissolved.
8. Reserve the broth along with the shellfish.
9. In the same pot, heat the olive oil over medium heat.
10. Cook the bacon, celery, and onion until the vegetables are translucent, about 5 minutes.
11. Add the chopped clams and mussels, potatoes, reserved broth, bay leaf, rosemary, and tarragon.
12. Simmer for 20 minutes or until the potatoes are tender.
13. Season to taste with salt and pepper.
14. Add the whole mussels and clams in their shells and the half-and-half, and simmer until heated through, 1 to 2 minutes.
15. Remove the herb sprigs, transfer the soup to a covered ceramic crock or serving dish, and serve immediately.

clams, mussels, white wine, light, extravirgin olive oil, bacon, stalks celery, yellow onion, russet, bay leaf, rosemary, tarragon, kosher salt

Taken from www.chowhound.com/recipes/west-coast-hot-pot-26156 (may not work)