Serves: 4
Ingredients:
3 qt. heavy cream
2 lb. cubed red bliss potatoes
1 lb. applewood smoked bacon
1/2 diced onion
1/4 stalk diced celery
1 c. roux (bacon roux preferred)
2 c. clam juice
1/4 c. clam base
3 c. chopped clams
1/2 c. fresh dill
1 Tbsp. fresh ground pepper
6 dashes chipotle Tabasco (optional)
6 dashes Worcestershire sauce
Procedure:
Blanch potatoes and hold in bowl. Render bacon in large pot on medium high heat. Add onions and celery and sweat until translucent (3-4 minutes). Add cream, clam juice, cooked potatoes and base. Stir with whisk until boiling. Add roux and stir until thickened. May require more roux depending on how thick you want your soup to be. Add pepper. Tabasco, Worcestershire, dill and stir. Add clams and cook for 10-12 minutes or until thickened. Serve hot with oyster crackers and a pinch of paprika for color.
Recipe Type: AuthenticIngredients:
3 qt. heavy cream
2 lb. cubed red bliss potatoes
1 lb. applewood smoked bacon
1/2 diced onion
1/4 stalk diced celery
1 c. roux (bacon roux preferred)
2 c. clam juice
1/4 c. clam base
3 c. chopped clams
1/2 c. fresh dill
1 Tbsp. fresh ground pepper
6 dashes chipotle Tabasco (optional)
6 dashes Worcestershire sauce
Procedure:
Blanch potatoes and hold in bowl. Render bacon in large pot on medium high heat. Add onions and celery and sweat until translucent (3-4 minutes). Add cream, clam juice, cooked potatoes and base. Stir with whisk until boiling. Add roux and stir until thickened. May require more roux depending on how thick you want your soup to be. Add pepper. Tabasco, Worcestershire, dill and stir. Add clams and cook for 10-12 minutes or until thickened. Serve hot with oyster crackers and a pinch of paprika for color.
Recipe Author: Chris Morris, Owner
Restaurant: Arno's Main Street Grill, 41 Main Street, Nantucket, MA, USA
Source: http://www.recipepubs.com/TOMSA/TOMSA%20book%20small%20file2.pdf