Ingredients:-
Olive Oil
4 slices of bacon, sliced
1 small onion peeled and finely chopped
stick of celery, trimmed and finely sliced
4 cloves of garlic, peeled and finely sliced
14 oz floury potatoes, peeled and cut into 1/2" dice
2 fresh bay leaves
5 ears sweet corn, husks removed
1 tbs fresh thyme leaves
2 pints chicken stock
2lb 3oz clams
2-3 fresh red chilli, deseeded and finely chopped
small bunch of flat leaf parsley, chopped
1/2 lemon
3 tbs heavy cream
sea salt and ground black pepper
Method:-
Heat up olive oil. Cook bacon bits till lightly golden. Add onions, celery, garlic, potatoes and bay leaves. Cook gently for 15 minutes. remove corn kernels from corn and add into pan. Add thyme and stock and simmer for 20 minutes.
Heat a pan with lid on to high heat. When really hot, add clams with a splash of water and cover lid. Leave to boil for a few minutes until clams have opened. Hold sieve over soup pan and pour clams into sieve so that the clam liquids ends up in the soup pan. Discard unopened clams.
Add meat from clams to soup. Add chilli, parsley and a squeeze of lemon.
Remove half of the soup to a blender. Discard the bay leaves. Pour to puree back into the soup pan and stir in the heavy cream. Season to taste. Enjoy!
Olive Oil
4 slices of bacon, sliced
1 small onion peeled and finely chopped
stick of celery, trimmed and finely sliced
4 cloves of garlic, peeled and finely sliced
14 oz floury potatoes, peeled and cut into 1/2" dice
2 fresh bay leaves
5 ears sweet corn, husks removed
1 tbs fresh thyme leaves
2 pints chicken stock
2lb 3oz clams
2-3 fresh red chilli, deseeded and finely chopped
small bunch of flat leaf parsley, chopped
1/2 lemon
3 tbs heavy cream
sea salt and ground black pepper
Method:-
Heat up olive oil. Cook bacon bits till lightly golden. Add onions, celery, garlic, potatoes and bay leaves. Cook gently for 15 minutes. remove corn kernels from corn and add into pan. Add thyme and stock and simmer for 20 minutes.
Heat a pan with lid on to high heat. When really hot, add clams with a splash of water and cover lid. Leave to boil for a few minutes until clams have opened. Hold sieve over soup pan and pour clams into sieve so that the clam liquids ends up in the soup pan. Discard unopened clams.
Add meat from clams to soup. Add chilli, parsley and a squeeze of lemon.
Remove half of the soup to a blender. Discard the bay leaves. Pour to puree back into the soup pan and stir in the heavy cream. Season to taste. Enjoy!
by ladybug
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