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| 1/2 lb |
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Bacon {smoked Apple I prefer} |
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| 1 cup |
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chopped Leeks {about a pound} white part only {remeber to split lenght wise and soak in cold water to remove sand or dirt} |
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| 1 cup |
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chopped Yellow Onions |
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| 3/4 cup |
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thinly slice {or chopped} Celery |
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| 1 cup |
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sliced Baby Carrot {bag one is fine} |
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| 3 |
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Bay Leaves |
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| 1 Tbs |
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T Fresh Thyme {2 - 3 sprigs} |
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| 1/2 cup |
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Flour |
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| 1 lb |
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Potatoes {new or baby type are excellent or red skin spuds work great} |
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| 4 cups |
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clam juice {bottle is fine} |
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| 2 cups |
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Heavy Cream |
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| 2 lbs |
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Little neck or Baby clams {canned are fine} |
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| 2 Tbs |
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chopped Parsley |
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| In Heavy Stockpot over medium-high heat, Render bacon till its crispy, stir in Onions,Leeks,Carrot and the Celery, Cook Veggies till they wilt or get soft. Season with salt and pepper, then add the Bay Leaves and Thyme, add the Flour stir and cook for like 2 minutes { just to cook out the flour taste}, add 2 cups of the clam juice { to act like a Deglaze} mix and loosen all the yummies on the bottom of the pot. then add rest of your Clam Juice and the Potatoes, bring to a boil; Reduce and simmer till the Potatoes' are done {fork tender} add Heavy Cream and Clams bring back to a simmer; simmer for a few minutes stir in Parsley {re-season salt and pepper if needed}
Take your pot of the fire Ladle into SKULLS and Serve !! |
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| Servings: 1 |
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| Recipe Source |
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Author: Poseidon (woody) Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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