Yield: 4 Servings
|2 pounds||Well scrubbed clams|
|8 ounces||Slab bacon; rind removed, cut into small dice|
|1 large||Onion; diced|
|3 mediums||Potatoes; peeled, cut into 1/2-inch cubes|
|1 medium||Carrot; peeled, diced|
|Salt and freshly ground black pepper|
|½ cup||Loosely packed flat-leaf parsley leaves; finely minced|
Combine clams with 1 cup water in a large heavy-bottomed saucepan. Cover and bring to a simmer over medium-high heat. Cook clams just until they open, about 8 minutes. Remove from heat. Drain, reserving liquor. Discard any that do not open.
Remove clams from shells and reserve, covered, so they don't dry out.
Strain clam liquor through a double thickness of cheesecloth and reserve.
Saute bacon until golden. Remove and drain on paper towels. Add onion and potatoes to bacon fat. Cook, stirring often, until onion is translucent, about 10 minutes.
Add carrot, clam liquor and 3 cups water. Bring to a boil, reduce heat and simmer until potatoes are tender but still hold their shape, about 15 minutes.
While soup is cooking, chop clams into bite-size pieces. When potatoes are tender, add chopped clams and bacon. Continue cooking until heated through, about 5 minutes. Season with salt and pepper to taste.
To serve, sprinkle with parsley and grind plenty of pepper over all.
ARKANSAS GAZETTE, 1989, FROM
"THE GREAT AMERICAN SEAFOD
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .