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Soups and Stews | |
| 6 large potatoes, peeled or with skins, cut into medium sized cubes 1/2 pound hickory smoked bacon, cut small 1 stick (4 ounces) butter 1 large onion, chopped small 4 cloves garlic, minced 4 stalks celery, chopped small 1 1/2 cups white flour 8 cups clam broth with 4 cubes clam bouillon or 2-4 Tbsp clam base 2 tsp thyme leaves, ground 4 bay leaves, whole 1/2 tsp black pepper, ground 2 cups clams, steamed, shucked and chopped 4 cups heavy cream 1/4 cup parsley, minced fine | |
| In a medium size pot, cook potatoes until crisp tender, not quite done. Drain and set aside. Meanwhile, in a large stock pot, cook bacon until crisp, or if using salt pork, sear on all sides until lightly browned. Remove bacon and/or salt pork and drain on paper towel. Set aside. Drain all but 4 Tbsp bacon drippings, leaving that in the pot. Add butter and let melt. Add onion, garlic and celery and saute in the butter and bacon drippings until cooked through. Stir in flour to make a thick roux. Add clam broth and bouillon 2 cups at a time, stirring continuously until thick and creamy. Add thyme, black pepper and bay leaves being careful not to break the leaves. Cook for 15 minutes until hot and bubbly. Turn heat to low. Add clams, potatoes and bacon or salt pork and simmer for 15 minutes more. Add the heavy cream and parsley and turn off the burner. Ladle into sourdough bread bowls and serve with oyster crackers. | |
Unrated | |
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