• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 2 slices thick cut bacon, chopped

  3. 1 medium onion, chopped

  4. 2 ribs celery with greens, chopped

  5. 4 sprigs fresh thyme

  6. Salt and pepper

  7. 2 teaspoons hot sauce, eyeball it

  8. 2 tablespoons all-purpose flour

  9. 1 pint half-and-half

  10. 2 cups chicken stock , from soup aisle

  11. 1 cup hash brown style raw shredded potatoes , from dairy aisle of the market

  12. 2 cans whole baby clams and their juice

  13. 2 sandwich size English muffins , split

  14. 3/4 pound boiled deli ham, chopped

  15. 1 tablespoon paprika

  16. 2 tablespoons hot sauce

  17. 3 to 4 tablespoons yellow mustard, squirt top bottle -- eyeball it

  18. A handful parsley , curly or flat

  19. 8 deli slices, about 8 to 10 ounces, white sharp Cheddar

Instructions Jump to Ingredients ↑

  1. In a medium pot over medium high heat melt butter . Add bacon and onions , celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.

  2. Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.

  3. Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika , hot sauce, mustard , and parsley in a food processor . Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.

  4. Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.


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