Ingredients
The following ingredients have 4 Servings
- 1/2 cup butter
- 1/2 cup chopped onion
- 4 thin skinned potatoes (like the creamy red)
- 2 large cloves garlic, crushed
- 2 cups chicken broth
- 2 cup clam juice
- 2 teaspoons Old Bay seasoning
- 6 slices bacon, cut into chunks
- 2/3 cup heavy whipping cream
- 2 Tablespoons cornstarch
- 28 - 30 oz canned chopped clams
- 4 Tablespoons chopped, fresh parsley - (for garnish)
- salt and pepper to taste
Instruction
- Cut the bacon into chunks. Cook until just starting to crisp.
- Melt 3 Tablespoon butter in a stock pot and sauté the onions until they are soft.
- Add the potatoes, garlic, all but 2 Tablespoons of the broth, the clam juice and old bay and simmer until the potatoes are soft.
- Put half the potato mixture into a blender and puree on high until smooth.
- Pour the puree back into the pot. Now add the bacon and simmer for about an hour, stirring frequently.
- Next add the clams. Simmer on low for 30 minutes.
- Now add the cream. Continue to simmer.
- While it's simmering, mix up 2 Tablespoon of cream, 2 Tablespoons of broth and 2 Tablespoon of cornstarch. SLOWLY pour into the clam mixture and stir until it's thickened slightly.
- Remove from the heat and add salt and pepper to taste.
- Ladle the goodness into bowls, garnish with parsley and enjoy!
