• 24servings
  • 1minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Bag of fresh clams, live in the shell -46-50 count

  2. 4 C water

  3. 1 Qt.-

  4. 14oz clam juice- lg can

  5. 12 ozs. bacon , ground or cut into fine dice

  6. 1 large onion s, small dice

  7. 3/4 C flour

  8. 2 lbs. (2 lg) potato es, small diced

  9. 2 cups hot milk

  10. 2 cups hot heavy cream

  11. 2 tbs. butter

  12. salt and pepper

Instructions Jump to Ingredients ↑

  1. Steam clams in water in a large pot. Remove clams when clams open. Discard unopened clams. Remove clams from shells, chop into small pieces and set aside. Save the juice.

  2. Combine the juice and all liquids in a saucepan. Bring to a boil.

  3. Remove from heat but keep the liquid hot for step 7.

  4. In a heavy stock pot, render the bacon over medium heat.

  5. Add the onions and cook slowly until they are soft, but not brown.

  6. Add the flour and stir to make a roux. Cook the roux slowly for 3-4 minutes, but do not let it brown.

  7. Using a wire whip , slowly stir in the liquid into the roux. Bring to a boil, stirring consistantly to make sure the liquid is smooth.

  8. Add the potatoes. Simmer until tender.

  9. Stir in the clams and the hot milk and cream. Heat gently but do not boil.

  10. . Stir in the butter.

  11. . Season to taste with the salt and pepper.


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