Ingredients
- 2 qt canned clams with juice
- 1 qt water or fish stock
- 1 lb potatoes, small dice
- 8 oz salt pork or bacon
- 2 oz butter
- 1 lb onions, small dice
- 8 oz celery, small dice
- 4 oz flour
- 1 qt milk
- 8 oz heavy cream
- To Taste:
- Salt and pepper
- Tabasco and Worcestershire, Fresh thyme
- Garnish with:
- Fresh herbs, Croutons and bacon bits
Directions
-
Drain clams, reserving liquid. Add enough water or stock to make 1 1/2 qts.
-
Simmer potatoes in clam liquid until nearly cooked through. Strain and reserve both.
-
Render to salt pork or bacon with the butter. Add onions and celery to the fat and sweat until tender.
-
Add flour and cook to make a blond roux.
-
Add the clam liquid to the roux, whisking to avoid lumps.
-
Bring to a simmer and cook for 30 minutes, skimming if necessary.
-
Bring the milk and cream to a boil and then add to the soup.
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Add the clams and potatoes, season to taste with above ingredients.
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Garnish as desired.