You may also like
Categories:Viewed: 32 - Published at: 4 years ago
Ingredients
- 1 16oz can of chopped clams, strained with juice reserved
- 1/4 lb of thick sliced bacon
- 1 small onion
- 2 stalks of celery
- 2 Tablespoons of flour
- 2 chicken boullion cube + 2 cup water or 1 cup of chicken stock
- 4 small potatoes peeled
- 1 pinch of thyme
- pepper
- salt
- (optional 1/4 cup coconut milk)
Method
- Open can of clams and strain clam juice from can into a bowl. Set aside.
- Chop bacon into small even chunks. Heat a quart sized pot over medium heat. Add bacon and stir occasionally to keep from burning. Chop onion and celery into small pieces. When bacon is done (fairly crispy - not burnt - crispy bacon is essential, limp bacon will not give it a deep rich flavor that a crisp cooked piece of bacon will, and it will soften later in the soup) remove bacon bits from pot and add onion and celery to the pot. Stir often. Cook until the onion is carmelized, when it has a nice golden brown color. Chop potatoes into small 1/4 inch - 1/2 inch square pieces. Add to pot and stir for about 5 minutes. Add flour, stirring to make sure everything is evenly coated. Add boullion cubes and water (or stock) and reserved clam juice and reserved cooked bacon. Stir. Cover with lid and turn on medium high heat. Add Thyme. Bring to a simmer and reduce heat to about medium and cook until potatoes are soft, stirring from the bottom of pan. When potatoes are soft, reduce heat and add clams. Salt and pepper to taste. To add a bit of creaminess to this dish, add 1/4 cup of coconut milk (NOT cream of coconut)
