Recipe by Kim

4 (6.5 ounce) cans of minced clams
3 (8 ounce) bottles of clam juice
4 slices of Shetler Bacon (minced)
1 chopped onion (minced)
1 garlic clove (minced)
¼ cup of flour
5 medium red potatoes
2 tbsp. of Shetler Butter
2 bay leaves
1 tsp. of thyme
1 cup of Shetler Heavy Cream
2 tbsp. of fresh parsley
Salt and Pepper to taste

1. Drain the clams, reserving the juice. Add the bottled clam juice to the reserved clam juice to measure 5 cups. Use water to make up any difference
2. Fry bacon in large saucepan until crisp, add onion and cook until onion is softened
3. Stir in garlic and cook 30 seconds, add butter to melt. Stir in flour and cook for 1 minute. Gradually whisk in 5 cups of clam broth. Stir in potatoes, bay leaves, and thyme then bring a simmer and cook until potatoes are tender
4. Stir in clams, cream, and parsley. Return to a simmer brined and remove from heat. Discard bay leaves, then add salt and pepper to taste.

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