Sunday, September 18, 2011

Wendy's Clam Soup

This is supposed to be a clam chowder recipe, but I never make it thick or chowdery. I've been making this for years now, the original came from a cook book so old that it told you to shuck your own clams. I have modified it since then and "just make it" so I apologize for the vagueness of some of my measurements.

Wendy's Clam Soup
1 lb of regular bacon (i.e. not maple, etc. you can use low fat, etc. if you want)
1 medium onion, diced
8 6.5 oz cans of chopped clams
6-8 potatoes, diced
Milk - your choice on which fat level. I use 2%.

Slice the bacon into small pieces (I find this easier than cooking it and then cutting it) and cook in a large soup pot until slightly crispy.

Remove bacon and most of the bacon fat, leaving enough to cook the onions in. Saute the onions.

Once the onions are cooked, add the clams, including the juice and potatoes. The clam juice should be enough to cover the potatoes. Add paprika to taste. Potatoes absorb salt, so you'll probably be using more than you'd think. My guess is at least a tablespoon. Bring to a boil and then let simmer until the potatoes are cooked through.

Add milk - approximately 2 cups. Be careful not to add too much, or you'll thin the clam juice too much and it won't be as flavorful. Taste it and add more if you'd like.

Add the bacon and let all the flavors mix for about 5 minutes and it's done!

It doesn't sound like much, but it has a great flavor. Experiment, add other spices and make it your own :)