Ingredients:
1/4 pound diced bacon
3 stalks celery, thinly sliced
2 medium onions, chopped fine
1 stalk celery, cut into 4 pieces
1 medium onion, quartered
2 cloves garlic, crushed
1 carrot, cut into 4 pieces
2 Tablespoons butter
16 ounces clam juice
16 ounces water
Black pepper to taste
1/2 Teaspoon thyme leaves
1 1/2 pounds diced Yukon potatoes
3 cans (6 1/2 ounce) minced clams
1 Quart Béchamel Sauce
Parsley for garnish
How to do it:
Place the carrot, garlic, cut celery and quartered onion in a cast iron skillet and brown in a 350 degree oven. When the vegetables begin to brown, place them in a stock pot and cover with the clam juice and water. Bring to a boil, reduce heat and simmer for 30 minutes. Strain the stock and discard the vegetables.
Blanch the bacon in 2 cups of boiling water for 2 minutes. Drain the bacon. Sauté the sliced celery and onion in the butter. Cook for 10 minutes, stirring frequently to avoid browning. Add the bacon, stock and juice from the canned clams. Reserve the minced clams. Simmer and add pepper and thyme.
Dice the unpeeled potatoes and add to the pan. Simmer until the potatoes are tender.
When the potatoes are just tender, add the drained clams and béchamel sauce. Stir and simmer for 10 minutes. Adjust salt and pepper and serve immediately.
Yield:
4.5 quarts