This recipe, featured in Hot Topics Vol. 63, Fall 2019, comes from the Real Seafood Company.
Recipe yields 6-8 bowls.
Ingredients:
- 2 strips bacon (diced fine while cold)
- 1 white onion (peeled, diced ½')
- 3 ribs celery (diced ¼')
- ¼ c. (40 g) diced green pepper
- ¼ tsp. (.57 g) dried thyme
- ⅛ tsp. (.28 g) dried oregano
- ⅛ tsp. (.28 g) dried basil
- 3 c. (709 ml) water
- ⅓ c. (80 ml) whole milk
- 2 Idaho potatoes (raw, peeled, diced ¼')
- Two 6.5 oz. (369 g) cans of clams in clam juice ¼ tsp. (.57 g) ground white pepper
- ⅓ c. (80ml) heavy cream
- 5 tbsp. (72 g) butter
- ½ c. (63 g) flour
- 2 tbsp. (5 g) chopped parsley
Instructions:
Place diced bacon in soup pot and place over medium heat. Render bacon slowly until crispy, stirring occasionally (ensure the bottom of the pot does not get too dark or black—this will turn the soup bitter). When the bacon is crispy, add the onions, celery, and green pepper and increase heat to medium high. Sweat the vegetables for a few minutes until slightly softened, and add the dried herbs. Cook the vegetables with the herbs for 1 minute, then add the water and potatoes. While waiting for the soup to come up to a boil, start making the “roux.” For the roux, melt the butter in a small pan over medium low heat. When melted, add the flour, and cook gently for two minutes, and remove from the heat. When the soup has come to a high simmer or boil, add the clams and white pepper. Add 1 cup of the soup to the roux and whisk to combine. Add this back to the soup and reduce heat to medium and whisk until the soup has thickened. When the soup has thickened, add the milk and cream and bring back to a high simmer. At this point, you should stir the soup slowly but regularly, ensuring none of the flour scorches on the bottom of the pot. Finish the soup with the chopped parsley and ENJOY!
