St. Lawrence Market Toronto
I found the recipe at Damn Delicious. RED indicates changes/improvements I've made.
yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
4 slices bacon, diced optional I'm not a fan of it
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 stalks of celery, chopped1/2 teaspoon dried thyme
3 tablespoons all-purpose flour gluten free or corn starch
1 cup milk
1 cup vegetable stock I use chicken stock most times
2 (6.5-ounce) cans chopped clams, juices reserved
1 bay leaf
2 russet potatoes, peeled and diced
1 cup half and half*
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Heat a large stockpot or Dutch oven over medium high heat with a splash of water. By adding water to the raw bacon you’re less likely to burn it as it gradually releases its fat and browns evenly.
Add bacon and cook until brown and crispy, about 6-8 minutes.
Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
Add another splash of water to loosen the flavourful bits on the bottom.Melt butter in the stockpot. Add garlic, celery and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
*Cooking time may need to be adjusted depending on the thickness of the potatoes.