| Yield | |
|---|---|
| Source | Food Network Magazine, October 2010 |
| Prep time | 2 hours |
| Yield | |
|---|---|
| Source | Food Network Magazine, October 2010 |
| Prep time | 2 hours |
| 4 | Pound | Cherrystone Clams (scrubbed) |
| 2 | Red Potatoes (peeled and cut into 1/2-inch cubes) | |
| 1 | Bacon Slice (chopped) | |
| 1 | Onion (diced) | |
| 1 | Stalk Celery (thinly sliced) | |
| 2 | Clove | Garlic (minced) |
| 1 | Teaspoon | Thyme (minced) |
| 2 | Bay Leaves | |
| 1 | Cup | Half-and-Half |
| 4 | Teaspoon | Butter (sliced) |
| 2 | Tablespoon | Parsley (chopped) |
| 2 | Tablespoon | Chives (chopped) |
| 1⁄2 | Teaspoon | Paprika |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl. Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot.
2.Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes covered until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
3.Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes.
4.Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.
5.Discard the bay leaves. Season the soup with salt ad pepper and reheat. Serve topped with a slice of butter, parsley, chives, and paprika.