Ingredients
Units
Scale
- 1 1/2 lbs Potatoes, finely diced
- 2 bay leaves
- Salt and Pepper
- 1 tbsp Butter
- 2 tbsp Olive oil
- 1/4 cup finely diced bacon
- 1 med Onions, small dice
- 1 Carrot, small dice
- 1 rib celery, diced
- 1/4 cup White wine
- 1 lb whole Bar Clams
- 4 sprigs fresh thyme
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp Hot Under the Kilt Acadian Cajun seasoning, substitute Old Bay
- 4 cups chicken broth
- 1/2 cup cream
Instructions
- Add the potatoes to a pot, add the bay leaf and salt and pepper. Cover with water and bring to a boil. Cook until fork tender, remove the potatoes from the water, set the cooking water aside. Mash half the potatoes.
- Place the butter, olive oil and bacon into a heavy bottomed soup pot, cook until the bacon renders its fat.
- Add the onions, carrots, celery, thyme, salt, pepper and Hot Under the Kilt and sauté until the vegetables begin to soften.
- Once the vegetables, are softened deglaze with the white wine.
- Add the clams and cook for 2-3 minutes.
- Add the mashed potatoes, diced potatoes and the potato liquid.
- Add the chicken stock.
- Bring the liquid to a boil, reduce to a simmer and add the cream, heat through and serve.
- Category: Soups & Stews, Seafood, Recipes