Prep Time: 50 minutes Caters To: 4 gobblers Challenge Level: Intermediate From The Pantry: 12 cherrystone clams, scrubbed well 2 cup water, plus extra 2 slices bacon, finely chopped 1 medium onion, finely chopped 1 large celery stalk, finely chopped 1 teaspoon fresh thyme, chopped 1 pound potatoes, peeled and chopped in 1 and 1/2 […]
1 pound potatoes, peeled and chopped in 1 and 1/2 inch chunks
3/4 cup heavy cream
A dash of tabasco
Salt and pepper to taste
Cook Away:
In a large skillet, add clams and 1 cup water. Bring to boil and simmer until the clams open, about 3 – 5 minutes. Discard any clams which have not opened.
Transfer the clams to a bowl and strain liquid into a measuring cup. Add water as required to yield 1 cup.
Remove clam meat from shells and coarsely chop.
In a saucepan cook bacon until crisp at medium-low heat, for 8 – 10 minutes.
Once cooked, remove the fat leaving behind about 1 tablespoon.
Add onion and celery, cook until soft; about 5 minutes.
Add thyme, potatoes and the strained 1 cup cooking liquid. Pour in an additional 1 cup of water. Bring to boil and reduce heat. Allow it to simmer until potatoes are soft and cooked through, roughly 20 minutes.
Scoop out 1 cup of the cooking soup and puree in a blender until smooth.
Stir the puree back into the soup and add cream.
Simmer over low heat for 5 minutes, until warm.
Add clams and hot sauce. Season with salt and pepper.
