Ingredients
- 8 slices bacon (breakfast bacon, streaky bacon)
- 1 medium onion, chopped
- 2 celery stalks, diced
- 125 mL Chardonnay (or comparable white wine)
- 250 mL heavy cream
- 250 mL milk
- 2 cans clam meat (approx. 150 g)
- 2 large bay leaves
- 15 mL fresh thyme
- 250 g grated raw potato
- 400 mL unsweetened condensed milk
- 50 g fresh Italian parsley, chopped
- salt and pepper to taste
Make it step by step
- In heavy-bottomed saucepan, cook bacon until crispy, then drain off half the melted fat.
- Add onions and celery with a dash of water and sauté several minutes. Drain clams and set juice aside.
- Add wine, cream, milk and clam juice, then bay leaves, thyme and grated potato. Slowly bring mixture to boil and continue cooking 15 minutes at low heat, until potatoes are soft and soup has thickened.
- Remove pot from heat.
- Add clam meat, condensed milk and parsley and warm again.
- Season to taste with salt and pepper and serve hot immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.