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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ummm thick and Creamy!! This is a good one!! I don't care for clams so I divide this soup in half before I add the clams and I have an awesome potato soup for myself and my daughter and my happy hubby gets all the clam chowder. Ingredients:
1 (6 1/2 ounce) can chopped clams (you can add 2 cans if you really like clams) |
1/4 lb bacon (diced) |
2 cups bottled clam juice |
4 large potatoes (diced) |
1 cup diced celery |
1/2 cup diced carrot |
1 whole onion, chopped |
1 quart half-and-half |
salt |
pepper |
1/4 teaspoon thyme |
2 tablespoons chopped fresh parsley or 2 tablespoons dried parsley |
Directions:
1. Chop or dice all of your vegetables and set aside.
2. Drain clams, save the liquid.
3. (I usually throw in the extra clam juice for the added flavor, you will get about 1/2 cup of juice from the can of clams).
4. (I start the bacon and the vegetables all in the pan that I will finish the soup in- then you get the flavor from the bacon crustys on the bottom).
5. Fry bacon bits and set aside.
6. Drain off all bacon fat but enough to coat the bottom of the pan.
7. Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
8. Add the clam juice, salt and pepper, thyme and chopped parsley.
9. Cook for 20 minutes or until the veggys are all fork tender.
10. Add the 1/2 and 1/2.
11. Add the Bacon.
12. (This is where I divide the soup if you want a pot of potato soup as well).
13. Add the clams.
14. Thicken to desired consistency with cornstarch and water.
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