 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
This is a well-liked soup from an Oregon coast chain restaurant, Mo's, with some of my own modifications. Ingredients:
6 slices bacon |
1/2 to 1 c. coarsely chopped onion |
2 c. clam broth |
3 medium potatoes, peeled and diced (3 c.) |
dash of tabasco |
1 t. coarsely ground black pepper |
3 c. milk |
1 c. evaporated milk or heavy cream |
1 1/2 c. clams, chopped (fresh is better) |
2 c. small cooked shrimp |
salt to taste |
Directions:
1. fry bacon over medium heat til crisp
2. drain on paper towel, cool, break into bite-size pieces
3. pour off all but 2 tablespoons of the bacon fat
4. saute the onion in the reserved bacon fat
5. stir in clam broth
6. add potatoes
7. bring to low rolling boil and cook til potatoes are fork-tender, about 10 minutes
8. add Tabasco sauce and pepper
9. heat milk and evaporated milk (or cream), add to potatoes along with clams
10. when clams are warm (in a few minutes) stir in shrimp and bacon
11. salt to taste
12. OPTIONAL: reserve some of the bacon for garnish
|
|