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Ingredients
- 3 Slices Thick Smoked Pepper Bacon
- 1/3 Stick Butter
- 1 Large Rib Celery
- 5 Tbsp Flour
- 1 Small Onion
- 2 Cloves Garlic, Crushed
- 1 Can Diced Clams
- 2 Cans Baby Calms
- 2 Bottles Clam Juice
- 1 QT Half & Half
- 2 Large Baking Potatoes
- 1 Bay Leaf
- ½ tsp Dried Thyme
- ½ tsp Granulated Garlic
- ½ tsp Marjoram
- 2 tsp Dried Parsley
- 1 tsp Worschestshire Sauce
- Tabasco, Fresh Cracked Pepper & Sea Salt to Taste
Details
Servings 8
Adapted from kxoj.com
Preparation
Step 1
1.Wash the celery and potatoes, and chop the celery and onions….dice the potatoes into ½ inch & 1 ½ cubes
2.Line a strainer with paper towels, and pour the juice off the clams into a bowl allowing the paper towels to catch any sand or grit that may be in the juice. Set the juice aside and pour the clams into the strainer and rinse to remove any sand or grit that may be on them.
3.Cut the bacon into ½ inch pieces, and brown it over medium heat in a heavy stainless pot. Add the chopped onions, celery, butter, bay leaf, thyme, garlic (crushed & granulated), marjoram, and parsley….allowing the vegetables to brown and soften just a bit, and the spices’ flavors to bloom.
4.Stir the flour into the vegetables and bacon to make a roux, and cook for just a minute stirring all the time….while continuing to stir, start adding the bottled clam juice, the juice from the clams, and the half & half.
5.Add the potatoes, and reduce the heat to medium low, and cook the potatoes until tender….some of the smaller cubes of potatoes should be falling apart, making the soup thicker.
6.Adjust the seasonings with the Tabasco, cracked pepper, and sea salt to your liking….now add the clams into the soup cooking them only enough to warm them through.
Serving Suggestions:
Serve with your favorite cheddar biscuits…. Enjoy!
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