6 lbs live cherrystone clams, or other large clams that are available
6 strips thick cut bacon (about ¾ lb), minced
2 Tbsp butter
⅓ cup all-purpose flour
2 cups half and half cream or heavy cream
Once clams are cool, remove meat from the shells then chop coarsely, set aside.
Mise en place people!!! Have everything ready to enhance your cooking experience...
Place a large soup pot over medium heat. Add butter.
Once the melting butter has stopped bubbling add the bacon and cook until slightly crispy. Yes I know, cooking bacon in butter just seems so wrong, but it is essential. Trust me.
Once the bacon is crispy add the onion, celery and carrots. Cook until onion is translucent, about 5 minutes.
Once vegetables are cooked add the flour and stir well to incorporate. Cook for 2 – 3 minutes, being careful not to brown.
Add reserved clam liquid to the flour mixture and stir well to blend the liquid and ensure there are no dreaded flour lumps.
Once liquid is stirred in add the potatoes, tarragon, thyme, bay leaves and sherry. Bring to a gentle boil, then simmer for 10 minutes.
Add clams to the soup stock.
Bring back to a gentle boil, then add the cream. Stir gently to avoid breaking up the potatoes and clams. Bring back to a gentle simmer and cook for 10 minutes longer. Remove from heat and let sit for 5 minutes, covered. Stir gently then serve.
1 large can (400 grams) baby clams, drained with liquid reserved
6 strips thick cut bacon (about ¾ lb), minced
2 Tbsp butter
2 medium onions, minced
1 ½ cups celery, small dice
1 ½ cups carrot, small dice
⅓ cup all-purpose flour
6 potatoes, peeled, cut into 1/2' cubes
1 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp dried tarragon
3 bay leaves
¼ cup dry sherry
2 cups half and half cream or heavy cream
Place clams into large pot and add 6 cups of water. Cover pot with tight fitting lid and place
over high heat. Once the water has come
to a boil cook for 5 minutes. Stir the clams once and then continue to cook for
5 minutes longer. Remove clams from heat
and set liquid aside to cool.
Once clams are cool, remove meat from the shells then chop coarsely, set aside.
Once clam liquid is cooled enough to handle, pour off through a fine
mesh sieve lined with a coffee filter or some cheesecloth. Set aside.
Note: If you don’t want to mess around with live clams, you can use one
pound of frozen clam meat and 2 quarts of canned clam nectar or use an
additional large can of baby clams. Your choice. Or use shrimp, or mussels, or
crab. Be daring!!!
Mise en place people!!! Have everything ready to enhance your cooking experience...
Place a large soup pot over medium heat. Add butter.
Once the melting butter has stopped bubbling add the bacon and cook until slightly crispy. Yes I know, cooking bacon in butter just seems so wrong, but it is essential. Trust me.
Once the bacon is crispy add the onion, celery and carrots. Cook until onion is translucent, about 5 minutes.
Once vegetables are cooked add the flour and stir well to incorporate. Cook for 2 – 3 minutes, being careful not to brown.
Add reserved clam liquid to the flour mixture and stir well to blend the liquid and ensure there are no dreaded flour lumps.
Once liquid is stirred in add the potatoes, tarragon, thyme, bay leaves and sherry. Bring to a gentle boil, then simmer for 10 minutes.
Add clams to the soup stock.
Bring back to a gentle boil, then add the cream. Stir gently to avoid breaking up the potatoes and clams. Bring back to a gentle simmer and cook for 10 minutes longer. Remove from heat and let sit for 5 minutes, covered. Stir gently then serve.
Serves 8 people for a main course with a little left for tomorrow’s
lunch.
