posted on Oct, 9 2017 @ 01:51 PM
a reply to: kurthall
24 large clams
2 Tbl butter unsalted
1 cup diced onions
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced leeks (whites only)
2 garlic cloves chopped fine
1/2 cup peeled, chopped, seeded plum tomatoes
2 quarts (8 cups) chicken stock
(Chix stock - either make your own or buy frozen stock from a butchers or specialty shop. It's stoopid easy)
1 bay leaf
1 sprig thyme
1 lb potatoes, peeled washed small dice
1 dash Tabasco
Kosher Salt and fresh ground pepper to taste
Finish with chopped parsley
Wash and open the clams. Reserve liquid. Rough chop the clam meat and set aside.
In a large pot melt the butter. Add onions, carrots, celery, leeks and sweat for five minutes or so. No color! Add the garlic tomato, bay leaf thyme,
stock and liquid from the clams. Bring to boil, and cook gently for 15 min. Add the potatoes and cook another 15.
Add the chopped clams, cream, Tabasco. Salt and pepper to taste. Bring quickly to a boil and kill the heat.
edit on 9-10-2017 by TheAlleghenyGentleman because: It's bound soup season fool!