Ready in 40 minutes
Serves : 8
1/2 pound bacon; medium diced
1 cup yellow onions; chopped
1/2 cup celery; chopped
1 carrot; peeled and diced
3 bay leaves
1 tablespoon fresh thyme; chopped
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 parsley; finely chopped
salt and pepper; to taste
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.
Can use (5) 6.5 oz cans chopped clams instead. Save the juice.
5 cans of chopped claims yields 3 cups of clam juice, plus (2) 8oz bottles of clam juice.
By Lay family – Carla, Tom, Miles, Madison & G Lay