 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
a variation from the back of a clam juice can Ingredients:
5 slices bacon |
2/3 cup chopped celery |
1 cup chopped onion |
1 cup chopped carrot |
2 teaspoons thyme |
1 bay leaf |
16 ounces clam juice |
1 (10 ounce) can baby clams |
1 whole garlic clove |
1 1/2-2 cups diced potatoes |
1 cup heavy cream |
Directions:
1. Saute bacon in large pot until brown.
2. Remove bacon and crumble when cool.
3. Add celery, onion and carrot to grease and cook 8-10 minutes until soft.
4. Add bay leaf and thyme and saute 2 minutes.
5. Add clam juice including juice from baby clams and get the bottom of the pan bacon stuff up.
6. Add potatoes and garlic clove and cook on medium low until potatoes are soft and add cream and baby clams.
7. Serve when done.
8. Remove bay leaf and garlic clove before serving.
9. You can either add the bacon back when you add the clam juice or hold it out for crunchy garnish.
|
|