Roseway schooner chef Jessica Reale can’t always get fresh clams, so she uses Snow’s chopped clams in clam juice.
|5||slices bacon, diced|
|1||large onion, coarsely chopped|
|2||celery stalks, coarsely chopped|
|4||large potatoes, cut into 1/2-inch dice|
|4||cans (6.5 ounces each) chopped clams with the juice (2 cups chopped clams and 1 cup juice)|
2. Add the onion and celery to the pot. Cook, stirring, for 10 minutes until they are soft but not browned.
3. In a large saucepan combine the potatoes with enough water to cover them by 2 inches. Bring to a boil, lower the heat, and simmer the potatoes for 10 minutes or until cooked through. Drain into a colander.
4. Meanwhile, stir the flour into the onion mixture and cook over medium heat, stirring constantly, for 3 minutes. Stir in the clam juice and cook, stirring constantly, for 2 minutes more.
5. Stir in the half-and-half and cook, stirring, until the mixture comes to a boil.
6. Add the potatoes and cook, stirring occasionally, for 5 minutes. With a slotted spoon remove about 1/2 cup of the potatoes and transfer to a deep plate. With a fork, mash the potatoes. Stir them back into the soup. Return bacon to the pot.
7. Add the clams and heat for 3 minutes. The soup should not boil. Ladle into bowls. Adapted from Jessica Reale