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Ingredients:
1 ¼ pound canned baby clams, minced, juices reserved
2-3 cups bottled clam juice
2 slices bacon, chopped
1 medium white onion, diced
2 tablespoons all-purpose flour
1 bay leaf
½ teaspoon fresh thyme, chopped
1 pound Yukon Gold potatoes, peeled and diced
2 cups heavy cream (substitute milk for a less fat version)
6 tablespoons dry Sherry, to taste
salt, to taste
fresh ground black pepper, to taste
tabasco sauce, to taste
worcestershire sauce, to taste |
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Directions:
- In a medium bowl, combine enough of the reserved liquid from
canned clams with the bottled clam juice to make 3 cups,
reserving the remainder
- In a large pot, cook bacon over medium heat just until
crispy
- Add onions to bacon and cook until onion is translucent,
stirring often
- Sprinkle flower over onions and bacon and reduce heat to low
- Cook for 2-3 minutes, stirring constantly with a wooden
spoon
- Increase heat to medium-low
- Gradually whisk in the clam juices
- Bring mixture to a simmer and let cook for about 5 minutes
until soup is the consistency of a heavy cream or half and half,
thinning if needed with the remaining clam juice
- Add bay leaf, thyme and potatoes
- Cook for 15 minutes over medium-low heat, or until potatoes
are tender
- Meanwhile, bring clams and cream to a simmer in a medium
saucepan over medium heat, Reduce if necessary to prevent a full
boil, simmer 5-8 minutes or until clams are fully cooked
- Add clams and cream to potato and cook for about 2 minutes
- Stir in sherry; simmer for 1-2 additional minutes
- Stir in salt, pepper, Worcestershire and Tabasco sauce to
taste
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