Ingredients
Scale
- 3 slices of thick slab bacon
- 1 medium onion, finely chopped
- 2 stalks of celery, finely chopped
- 2 cups of water, salted
- 2 medium potatoes, thinly sliced
- Salt and Pepper
- 1 pound frozen clam meat with frozen clam juice (or cooked clam meat with juice)
- 3cups heavy cream (may substitute half and half)
- Butter
- Thyme
- Chopped parsley
Instructions
- Cook the bacon in a sauté pan over medium heat, until fat is rendered and bacon is crisp.
- Remove bacon and add the onion and celery and sauté until translucent, or just slightly brown and remove from heat.
- In a 4 quart sauce pan, bring the salted water to a boil. Add the potatoes, cooking until just tender.
- Add the bacon, onion, celery, salt and pepper to taste, and the clams and heavy cream, simmering until the clams are no longer frozen. Bring to a boil and remove from the heat.
- Correct the seasoning.
- According to Mr. Beard, serve with a “dollop of butter, merest pinch of thyme, and a bit of chopped parsley”.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main