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Ingredients
- 2 TBS butter
- 2 slices thick cut bacon, chopped
- 1 medium onion
- 2 ribs of celery with greens, chopped
- 4 sprigs of fresh thyme
- salt and pepper
- 2 tsp hot sauce (optional)
- 2 TBS all purpose flour
- 1 pint half and half
- 2 cups chicken stock
- 1 cup hash browns style raw potatoes from dairy asile
- 2 cans whole baby clams and their juice
Details
Servings 4
Preparation time 15mins
Cooking time 55mins
Preparation
Step 1
In a medium pot over medium high heat melt the butter. Add bacon and onions, celery, and thyme sprigs. Season with salt, pepper, and hot sauce (optional) and cook 5 minutes. Add flour and cook a minute more.
Add half and half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer for 15 minutes, unitl potatoes are cooked and soup has thickened to coat the back of a spoon.
Remove the thyme sprigs from the soup. the thyme leaves will have fallen off into the soup. Stir and adjust seasonings in the soup. Serve.
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