| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 6 |
sl |
Bacon; finely chopped |
| 1 |
c |
Finely chopped onions |
| 1/4 |
ts |
Paprika |
| 3 |
c |
Cold water |
| 3 |
c |
Potatoes; peeled and cut into |
|
|
; 1/2-inch dice |
| 1/2 |
ts |
Dried thyme |
|
|
Three; (6 1/2-ounce) cans |
|
|
; chopped clams |
| 1 |
c |
Half and half |
|
|
Salt and freshly ground black pepper |
| 1/3 |
c |
Minced parsley or fresh chives for; optional |
|
|
; garnish |
INSTRUCTIONS
In a medium saucepan over medium heat, heat the bacon, covered, for a
minute or until some of the fat has rendered. Uncover the saucepan and
continue to saut., stirring constantly for 2 minutes or until a thin
film of fat coats the bottom surface of the pan.
Add the onions and paprika, cover and cook, over low heat for 5 to 6
minutes stirring on occasion. Add the water, potatoes and thyme and
bring the liquid to a boil.
Reduce the heat and simmer the soup, covered, for about 20 minutes or
until the potatoes are tender but not falling apart.
Add the clams with their juices and the half and half. Bring the soup
just to a simmer and season with salt and pepper to taste. Serve
immediately, each portion garnished with parsley or chives.
Converted by MC_Buster.
Per serving: 955 Calories (kcal); 47g Total Fat; (43% calories from
fat); 30g Protein; 106g Carbohydrate; 122mg Cholesterol; 758mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2
Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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