assignmentPREPARATION
Combine all ingredients other than the sour cream. Simmer for 2 hours (or crockpot on low for 4 hours).
About ½ lb. drained chopped clams (cooked or canned) ½ tsp. each thyme, basil, dill
Sauté the diced celery and onion/scallion/garlic combination until transluscent. Do not brown. Add liquid from clams (but not the clams), clam juice, chicken stock and potatoes. Bring to a boil, then immediately reduce heat and simmer until the potatoes are tender.
Add the clams, milk, cream, crumbled bacon and spices. Bring the mix up to a simmer again and stir until it thickens. Add more four mix to thicken more if desired.
Garnish with parsley. Serve with oyster crackers, toasted hard bread, corn bread or the like.
Top with a dollop of sour cream, touch of mustard, chopped onion, tomato, lettuce (use sparingly and don't stir it into the soup), chopped dill pickle, shredded cheddar (whatever you might like on a burger.) Serve with favorite crackers.
Serves 8
*[\ CHICKEN TORTILLA CROCKPOT SOUP]** see SLOW COOKER section of this cookbook