Serve this rich, creamy soup with plenty of saltines or crusty bread
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell
|36 littleneck clams||2 tbsp all-purpose flour|
|1 tbsp oil||2 1/2 cups whole milk|
|4 strips bacon, sliced||Salt and freshly ground black pepper|
|1 onion, finely chopped||1/2 cup heavy cream|
|2 baking potatoes, such as russet, peeled and cut into 1/2 in (1 cm) cubes||2 tbsp finely chopped parsley|
Place the clams and 1/4 cup water in a large saucepan. Cover and cook over high heat, shaking the pan, until the clams open. Using tongs, transfer the clams to a bowl. Strain the liquid through a wire sieve lined with paper towels to remove grit. Add enough water to measure 2 cups. Remove the clams from the shells. Coarsely chop the clams, cover, and chill.
Heat the oil in a large, heavy pan over medium heat. Add the bacon and cook until crispy. Using a slotted spoon, transfer to paper towels to drain.
Add the onion and potatoes to the pan. Cook for 5 minutes, or until the onion has softened. Stir in the flour and cook for 2 minutes.
Stir in the clam juice and milk and season with salt and pepper. Cover, reduce the heat, and simmer for 20 minutes or until the potatoes are tender. Stir in the cream and clams, and heat through without boiling. Season and serve hot, topped with the bacon and parsley.
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