Ingredients Jump to Instructions ↓

  1. 3 Clams

  2. 6-oz can chopped clams

  3. 5 Bacon - diced

  4. 1 Onion - diced (medium)

  5. 2 cups 474ml Seafood stock

  6. 1 Bay leaf

  7. 2 tablespoons 30ml Minced fresh parsely

  8. 2 cups 474ml Heavy cream Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions If you're using fresh clams, wash and steam clams on about 6 inches boiling water until shells open -- about 4 to 5 minutes. Strain the water and use for all or part of the stock. Chop the clams coarsely. Cook bacon in a large skillet over low heat until browned. Add onions and cook until transparent. Add stock, salt, pepper, parsley and bay leaf. Simmer for about 5 minutes. Add clams and simmer about 10 minutes more. Lower heat and stir in cream. Cook until just heated but do not boil. Serve This recipe yields 6 servings; n/a carb grams per serving.


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