Ingredients
- onion 1 (diced, 2cm cuts)
- carrot ½ (peeled, diced in 2cm cuts)
- potato 300g (peeled, diced in 2cm cuts)
- bacon 100g (2cm cuts)
- asari clams 2 130g cans (drained, set aside juice)
- garlic 2 cloves (minced)
- white wine 100ml
- milk 400ml
- fresh cream 100ml
- thyme 1 sprig
- cracker to taste
- salad oil to taste
- salt & pepper to taste
- Heat oil in pan and fry bacon. When excess fat has been fried off, add the garlic and mix till fragrant.
- Add onions and carrots. Stir-fry until onions are clear. Add the clams and thyme. Lightly stir-fry and add wine. Simmer till alcohol evaporates. Add potatoes, then clam juice and milk. Simmer till potatoes soften.
- Remove ⅓ of the mixture in the pan. Puree in a blender then add back to pan. Add cream and season with salt and pepper.
- Serve in soup bowl. Garnish with crackers.