Bacon the way it's suppose to be!

(Yields @ 3-1/2 Quarts)


1/8 # (1/2 Stick)   Unsalted Butter

6 Ounces   Bakers Bacon, Double Smoked, Diced

1 ea   Leeks, Whites Only, Diced, And Washed

1 ea   Yellow Onions, Diced

4 Stalks   Celery, Washed And Small Diced

1/2 Bunch   Thyme, Fresh, No Stems, Chopped

1 Tblspn����  Garlic, Chopped Fine

4 Each (10 Ounce Cans)   ”Geisha” Whole Baby Clams In Juice; Separate

The Juice From The Clams

4 Cups   Heavy Cream

3 Ounces   Roux (Butter & Flour)

1/2 Cup   Dry Sherry Wine

To Taste   Salt, Pepper

3 Dashes   Tobasco Sauce

2 Each   Potatoes, Peeled, Diced, Cooked

Al’ Dente In Salt Water, Drained

And Then Cooled On A Sheet Tray

In The Refrigerator

Reserve For The Soup




-Top Off With Thinly Sliced Chives Or Parsley Chiffonade.




-Melt The Butter In The Soup Pot.

-Add The Bacon And Render Out.

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

-Cook Until The Onions Are Clear.

-Add The Clam Juice, But Not The Clams!

-Add The Cream And Bring To A Simmer.

-Temper In The Roux To Thicken.

-Simmer For 10-30 Minutes Stirring Occationally.

-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 Or Parsley Chiffonade.

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