Bacon the way it's suppose to be!

1 #   Unsalted Butter

2 #   Bakers Bacon, Double Smoked Bacon, Diced

12 ea   Leeks, Whites Only, Diced, And Washed

3 ea   Yellow Onions, Diced

2 bunches   Celery, Washed And Diced

2 bunches   Thyme, Fresh, No Stems, Chopped

½ cup   Garlic, Chopped Fine

4 cans   Chopped Clams In Juice; Separate The Juice From The Clams.

4 cans   Clam Juice

1 gallon   Heavy Cream

To thicken   Roux (Butter & Flour)

1/2-bottle   Dry Sherry Wine

To taste   Salt, Pepper, And Tobasco Sauce

15 ea   Potatoes, Peeled, Diced, Cooked Al’ Dente In Salt Water, Drained And Then Cooled On A


Sheet Tray In The Cooler. Reserve For The Soup.



-Top Off With Thinly Sliced Chives.



-Melt The Butter In The Soup Kettle.

-Add The Bacon And Cook Out.

-Add The Leeks, Onions, Celery, Thyme, And Garlic.

-Cook Until The Onions Are Clear.

-Add The Clam Juice, But Not The Chopped Clams!

-Add The Cream And Bring To A Simmer.

-Add The Roux To Thicken.

-Simmer For 10 Minutes.

-Add The Clams And Cooked Potatoes.

-Bring Back To A Simmer And Add The Dry Sherry.

-Adjust Seasonings With Salt, Pepper, And Tobasco Sauce.

-Serve Hot!!!!!



– Top Off With Thinly Sliced Chives.

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