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Lonely Planet Magazine (US) - - Journal -

Cook 4 slices of diced ba­con in a Dutch oven over medium-high heat un­til fat is re­leased. Re­move ba­con from pan and add 1½ cups diced onion and 1 cup

chopped cel­ery to ba­con drip­pings. Cook for 5 min­utes or un­til veg­eta­bles are ten­der. Stir in 1½ cups water and 4 cups peeled and cubed pota­toes. Sea­son with salt and pep­per. Boil un­cov­ered for 15 min­utes or un­til pota­toes are ten­der. Pour in 3 cups hal­fand-half and add 3 ta­ble­spoons but­ter.

Drain 2 (10 ounce) cans minced clams, re­serv­ing liq­uid. Add clams and half the clam liq­uid into the soup, cook­ing for 5 min­utes, avoid­ing a full boil. Sprin­kle with ba­con and serve with oys­ter crack­ers.

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