Clam and Bacon Chowder
8 Slices Bacon, chopped
1 Cups chopped onions
1/4 Teaspoon Paprika
3 Cups Cold water
3 Cups Potatoes; peeled and diced
1/2 Teaspoon Dried thyme
Three; (6 1/2−ounce) cans chopped clams
1 Cup Half and half
Salt and freshly ground black pepper to taste
1/3 Cup chopped chives for garnish
In a medium saucepan over medium heat, heat the bacon, covered, for a minute
or until some of the fat has rendered. Uncover the saucepan and continue to
saut , stirring constantly for 2 minutes or until a thin film of fat coats
the bottom surface of the pan.
Add the onions and paprika, cover and cook, over low heat for 5 to 6 minutes
stirring on occasion. Add the water, potatoes and thyme and bring the liquid just to the boil.
Reduce the heat and simmer the soup, covered, for about 20 minutes or until the potatoes are just tender but not falling apart.
Add the clams with their juices and the half and half. Bring the soup back
to a simmer and season with salt and pepper to taste. Serve immediately,
topping each serving with the chives.
8 Slices Bacon, chopped
1 Cups chopped onions
1/4 Teaspoon Paprika
3 Cups Cold water
3 Cups Potatoes; peeled and diced
1/2 Teaspoon Dried thyme
Three; (6 1/2−ounce) cans chopped clams
1 Cup Half and half
Salt and freshly ground black pepper to taste
1/3 Cup chopped chives for garnish
In a medium saucepan over medium heat, heat the bacon, covered, for a minute
or until some of the fat has rendered. Uncover the saucepan and continue to
saut , stirring constantly for 2 minutes or until a thin film of fat coats
the bottom surface of the pan.
Add the onions and paprika, cover and cook, over low heat for 5 to 6 minutes
stirring on occasion. Add the water, potatoes and thyme and bring the liquid just to the boil.
Reduce the heat and simmer the soup, covered, for about 20 minutes or until the potatoes are just tender but not falling apart.
Add the clams with their juices and the half and half. Bring the soup back
to a simmer and season with salt and pepper to taste. Serve immediately,
topping each serving with the chives.