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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A good friend gave me this recipe several years back. It always comes to me as a craving sometime in late December to early February. Ingredients:
2 (6 1/2 ounce) cans minced clams (reserve liquid) |
2 slices bacon |
2 1/2 cups potatoes, chopped & peeled |
1 cup onion, chopped |
1 tablespoon fish bouillon cube |
1 teaspoon worcestershire sauce |
1/4 teaspoon dried thyme |
1/2 teaspoon pepper |
2 cups milk |
1 cup light cream |
2 tablespoons flour |
Directions:
1. Cook bacon until crisp.
2. Set aside along with 1 tablespoon of drippings.
3. In soup pot, combine drippings, 1 cup clam juice, potatoes, onion, bouillon, worcestershire, thyme & pepper.
4. Bring to a boil then reduce heat to a simmer.
5. Simmer for about 10 minutes.
6. Combine milk, cream and flour until smooth.
7. Add to potato mixture.
8. Stir in clams & then return to a boil.
9. Reduce heat & cook 1-2 minutes more.
10. Crumble bacon & sprinkle on top.
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