Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 pound bacon medium diced
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1 carrot peeled and diced
- 3 bay leaves
- 1 tablespoon chopped fresh thyme
- 1/2 cup flour
- 1 pound white potatoes peeled and medium diced
- 4 cups clam juice *See note.
- 2 cups heavy cream
- 2 pounds little neck clams shucked, chopped **See note.
- 2 tablespoons finely chopped parsley
- 1 salt and pepper to taste.
Preparation
** NOTE: Can use (5) 6.5 oz cans chopped claims instead. Save the juice.
* NOTE: 5 cans of chopped claims yields 3 cups of claim juice, plus (2) 8oz bottles of clam juice.
In a heavy stock pot, over medium heat, fry the bacon, until crispy, about 8 minutes. Stir in the onions, celery and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leave and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid to a boil and reduce to a simmer. Simmer until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to a simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Remove the bay leaves and throw away.
