Description:

Soup

Source:

Jo Kervin

Serves/Makes:6

Ingredients

• 24 medium hard shelled clams
• 6 cups (1425 ml) cold water
• 1/4 cup (60 ml) salt pork, diced
• 1/3 cup (80 ml) onions, chopped
• 1 cup (225 ml) potatoes, diced
• 3/4 tsp (4 ml). salt and dash of pepper
• 1 cup (225 ml) liquid reserved from cooking clams
• 2 cups (475 ml) light cream

Preparation

• Wash clams thoroughly in a large saucepan.
• Pour cold water over clams and bring them to a boil.
• Boil gently for 10 minutes, or until the shells open.
• Remove clams from shells and chop.
• Strain the liquid through a cheesecloth, reserving 1 cup (225 ml).
• Fry salt pork until golden.
• Add onions and cook until tender and transparent.
• Add chopped clams, potatoes, salt, pepper and clam liquid.
• Cook about l5 minutes or until potatoes are tender.
• Remove from heat and add light cream. Gently heat through without boiling.

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