So good made with fresh clams!
Servings: makes about 2 qtsCook Time: Approx. 45 - 60 minutes
7 or 8 slices of bacon
2 stalks diced celery
½ c. onions if you want diced up (I don’t use them)
½ c. flour
about 8 red potatoes or you can use russet or whatever you have!
3 cans of evaporated milk or you can use cream or even milk
3 cans of clams or use your fresh clams (make sure they are cleaned and cut up small.)
3 T. butter
2 or 3 of those bottles or cans of clam juice, I think they are 8 oz. (only use this if you don’t use fresh clams)
2 cloves chopped fresh garlic
1/2 teaspoon thyme(i use fresh)
Fresh ground pepper and kosher salt
Chopped up fresh parsley (just go pick some as much as you want)
I boil my potatoes slightly in another pot with just enough water to cover.
Cook bacon until transparent in a soup pot.
Add onions, celery.
Cook until tender.
Add flour and cook for another 5-6 minutes over low heat (making a roux).
Add all the canned milk and clam juice slowly, mixing as you go.
Heat just under boiling point.
Add chopped clams, potatoes and butter (don’t need to strain potatoes).
Bring to a boil slowly without boiling and cook for 2 – 3 minutes.
Then let simmer on low for 1/2 hour stirring a few times.
* serve with some french bread!
* to keep clams tender make sure you put them in when recipe says.
* this is a very inexpensive recipe, dig your own clams, grow your own herbs, onions, celery and potatoes! Of course if you have milk cows, use them!
* recipe can be easily doubled for a crowd
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