Clam Chowder Soup
Recipe Created by Ruth Paget
Making
this soup with chopped prosciutto instead of bacon is easier to do and gives
the final soup a lighter flavor. Idaho
potatoes break down a bit and remove the need for using flour in this recipe
like you do in the traditional Boston Clam Chowder recipe.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-1/2
cup chopped prosciutto
-2
large, peeled, and chopped Idaho potatoes
-1 (51-ounce) can of
clams with juice – juice separated from clams
-1
(32-ounce) container seafood stock
-1
pint heavy cream
Steps:
1-Sauté
onion, garlic, and prosciutto in olive oil for 5 minutes in a soup pot.
2-Add
potatoes and seafood broth. Bring to a
boil and let boil for 30 minutes.
3-Remove
soup from heat and mash some of the potatoes against the side of the soup
pot. Mix the potatoes back into the soup
to thicken it.
4-Add
clams to the soup and heavy cream. Place
soup back on the heat and bring it to a boil.
Remove soup from heat as soon as it boils again, so the cream does not
separate.
Serve
with oyster crackers.
Bon
Appétit!
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| Ruth Paget Selfie |
