Ingredients:
- 1/2 package of bacon (1/2 lb)
- 1 medium onion
- 4 medium carrots
- 6 stalks celery
- 5 medium potatoes
- 1 tbsp. rice flour blend
- 1/2 c dry white wine
- 1 litre carton of chicken broth
- 1/2 c half and half cream
- 2 tsp. fresh thyme
- fresh ground black pepper
Method:
1. Dice the onion and set aside. Dice the carrots, celery and potatoes into bite size cubes and set aside.
2. Chop bacon into small pieces and brown in a large non-stick skillet on medium high heat. Drain fat then add onions to the pan and sauté with the bacon for about 2 more minutes. Stir in the rice flour blend and the thyme and cook for a minute longer.
3. Add the white wine and simmer for about 2 minutes then transfer the mixture to a 6 quart soup pot. Add the chicken broth and remaining vegetables. Bring to a boil, then turn down the heat and let simmer for about 20 minutes or until the vegetables are cooked to desired firmness.
4. Drain the clams reserving 1/2 cup of the liquid. Add the clams and the reserved clam juice to the pot and bring to a simmer. Stir in the 1/2 and 1/2 cream and black pepper.
megarecipes 