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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I am not from the New England area, but that does not mean that I don't know how to make a great soup. Ingredients:
48 littleneck clams, cleaned and soaked |
4 slices bacon |
1 large yellow onion, chopped |
2 large russet potatoes, diced |
3 sprigs thyme |
1 1/2 cups half-and-half |
1 dash salt |
1 dash pepper |
Directions:
1. Place the clams in a large pot with a cup of water, cover and bring to a boil.
2. Cook the clams for 10 minutes, discard the ones that do not open and transfer the opened ones to a platter. Save the liquid.
3. When clams are cool, remove clams from shells and chop.
4. Add enough water to the clam liquid to make 4 cups.
5. In a seperate saucepan cook the bacon over medium heat until crisp and brown. Transfer the bacon to paper towels and save the drippings in the pan.
6. Add the onion and cook for 3 minutes, add potatoes and thyme, stir in reserved clam/water liquid and bring to a boil. Reduce heat to medium low.
7. Cook for 20 minutes or until potatoes are fork tender.
8. Add the half-and-half, clams, return to a simmer; DO NOT BOIL.
9. Mash a few of the potato pieces for a thicker chowder.
10. Season to taste with salt and pepper, discard the thyme sprigs.
11. Garnish with the bacon bits.
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