Minced clams with potatoes and onion simmered in a broth of clam juice and halfandhalf A great hearty soup to start a meal off with or can even be a meal in itself
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
In a large saucepan over medium high heat
fry the bacon until crisp
about 10 minutes. Drain on paper towels
reserving the bacon fat in the pan
crumble and set aside.
In the same saucepan with the bacon fat
saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
Pour in the clam juice
bring to a boil
reduce heat to low and simmer for about 15 minutes
or until potatoes are tender.
Add the half-and-half and minced clams and season with salt and pepper to taste. Finally
whisk in the heavy cream
if desired. Allow to heat through
about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)
Editor's Note:
Please note the differences in ingredient amounts when using the magazine version of this recipe.
