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Clam Broth
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 52 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 slices Bacon
- ½ cup chopped onions
- 4 potatoes (peeled and cubed)
- 1 Tbsp all-purpose flour
- 3 cups bottled clam juice (more if needed)
- 1 cup half and half cream
- 1 cup minced clam
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup heavy cream (optional)
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Preparation steps
1.
In a large saucepan over medium high heat, cook the bacon until crisp, about 5 to 8 minutes. Drain on paper towels, crumble and set aside. Reserve the bacon fat in the pan.
2.
In the same saucepan with the bacon fat, sauté the onion and potatoes for 5 to 6 minutes. Sprinkle with the flour and stir well to coat.
3.
Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
4.
Add the half-and-half, minced clams and season with salt and pepper to taste. Finally, whisk in the crumbled bacon and heavy cream, if desired. Allow cream to heat through, about 3 minutes (do not boil). Ladle into bowls and serve hot.
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