Creamy Clam Chowder

By TeriGreene

Ingredients

• 12 cherrystone clams (1 1/2 pounds scrubbed well
• 2 slices bacon, finely chopped
• 1 medium onion, finely chopped
• 1 large celery, stalk, finely chopped
• 1 teaspoon chopped fresh thyme, (or 1/4 teaspoon dried)
• 3/4 cup heavy cream
• Dash of hot sauce, such as tabasco
• Coarse salt and ground pepper

Details

Servings 4
Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

In a large skillet, bring clams and 1 cup water to a boil. Cover; cook until clams have opened, 3 to 5 minutes (discard any that do not open). Transfer clams to a bowl. Strain liquid into a measuring cup; add water to yeild 1 cup. Remove clam meat from shells; coarsely chop.

In a large saucepan, cook bacon over medium-low heat until crisp. 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and celery; cook until liquid, and 1 more cup water. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 20 minutes.

Puree about 1 cup mixture in a blender until smooth, Stir puree back into soup, add clams and hot sauce; season with salt and pepper.