Cooking Instructions
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Step 1
In a pot, add the
Fresh Clams (3 lb)
and
Water (5 cups)
. Bring to a boil and cook the clams until they open. Remove the scum off the top. Drain the liquid and set aside.
Step 2
Remove clam meat from the shells and set aside.
Step 3
While the clams are cooking, slice
Bacon (8 slices)
into 2 inch pieces. Cook the bacon in some oil until crisp. Do not crowd the pan. Remove to paper towels to drain; set aside.
Step 4
Peel and cube the
Potatoes (2)
and
Celery (1/4 stalk)
, if using.
Step 5
Finely chop the
Onion (1)
,
Scallions (1 stalk)
and mince the
Garlic (5 cloves)
. Set aside.
Step 6
In a large pot, melt the
Butter (2 Tbsp)
and saute the chopped onion and celery with some
Salt (1/4 tsp)
and
Brown Sugar (1 tsp)
. This will help caramelize the onion, about 4 minutes.
Step 7
Once you have a nice dark color, add the minced garlic and saute for another minute.
Step 8
Add in the cubed potatoes and saute for another 4 minutes. Add the reserved clam liquid,
Chicken Bouillon Cube (1)
,
Dried Thyme (1/2 tsp)
, and
Ground White Pepper (1/4 tsp)
.
Step 9
Bring to a boil. Reduce heat; simmer, covered, for 10 minutes or until potatoes are tender.
Step 10
While soup is simmering, in a cup, add the
Cream (1/2 cup)
,
Milk (1/2 cup)
,
All-Purpose Flour (1/3 cup)
and mix to dissolve. Gradually stir into the soup.
Step 11
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add more water if you prefer a thinner consistency. Lower heat, stir in clam meat and
Shredded Cheese (1/4 cup)
.
Step 12
Crumble the crispy bacon and add it to the pot. Season with
Ground Black Pepper (to taste)
.
Step 13
Serve with toasted sourdough bread, bacon on top, and chopped green onion. Enjoy!
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