Ingredients :
- 1/2 c chopped onion
- 1/4 c minced celery
- to taste Salt and pepper
- 2 c clam juice
- 2 (6 1/2 oz) cans chopped clams
- 1 1/2 c milk
- 1 tsp dried thyme
- 1 tbsp butter
- 2 tbsp minced fresh flat leaf parsley
Method :
- In a heavy-bottomed soup pot set over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spoon, and set it aside.
- Pour off all but 1 tbsp of the rendered fat, add the onion and celery and cook over medium-low heat unti the onion is tender and translucent but not browned. Season with salt and pepper.
- Add the clam juice; stir and bring to a simmer. Cover the pot partially with a lid and simmer for 5 minutes.
- Add the clams, milk, thyme, and reserved cooked bacon. Stir, cover the pot and set the heat to the lowest setting. Check in a couple of minutes and turn off the heat when the mixture begins to simmer. Add the butter and parsley; stir and serve.
- (210 calories per serving; GL=1. Glycals=2)
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