Hearty Clam Chowder

This is the dinner I ask my mom to cook every time I come home.

Hearty Clam Chowder

4 slices bacon
3 green onions & tops, chopped
5 medium sized potatoes, peeled & cut in ½ inch cubes
2 T. chopped green pepper
1 stalk celery, sliced thin
1 clove garlic, minced
2 c. water (roughly)
½ t. pepper
1 t. salt
1 t. Worcestershire sauce
4 drops liquid hot pepper seasoning (I prefer Red Hot)
1 carrot, finely sliced
2 cans chopped or minced clams with nectar (6 ½ oz. cans)
1 can evaporated milk (12 oz.)

Microwave or fry bacon, then cut into small pieces.
Combine green onions, potatoes, green pepper, celery, carrot, garlic, & bacon in a saucepan. Pour in water to cover (may need more than 2 cups). Season with salt, pepper, Worcestershire, & liquid pepper.
Cover and simmer 15 minutes or until potatoes are tender.
Mash mixture with a potato masher until desired consistency.
Add clams (including liquid) & milk. Stir well, then heat just until piping hot (do not boil).

Potage Parmentier

3-4 cups (or 1 pound) peeled potatoes, sliced and diced

3 cups (or 1 pound) thinly sliced leeks, including tender greens

2 quarts (8 cups) water

1 Tbsp salt

4 - 6 Tbsp whipping cream (or 2-3 Tbsp. softened butter)

2-3 Tbsp. minced parsley or chives

Simmer vegetables, water, and salt together, partially covered, for 40-50 minutes until the vegetables are tender.

Mash the vegetables together in the soup with a fork, potato masher or similar utensil or with a emulsion blender.

Taste the soup and adjust the seasoning if necessary.

Set aside uncovered until just before serving. When you are ready to finish the soup, reheat to a simmer.

Turn off heat and just before serving stir in cream or butter by spoonfuls until you reach your desired consistency.

Pour into soup bowls and sprinkle with herbs.

Makes 6 servings.

NOTE: So I made this soup for the first time yesterday. I like loaded bake potato soup, but never really have loved leeks. But I thought I would try it as it is a very traditional French winter soup. It was very good. I did adjust the recipe slightly. First I added some vegetable stock to the water. I also included black pepper, as I like pepper with my food. Then when it was all done, I added some butter and some cream rather than one or the other. Why not have the best of both world. This recipe was in the local newspaper in the morning and it sounded just so good. It is cold, snowy (a little dusting) and windy here in Lausanne. Soup sounded like a perfect idea for dinner. I hope you enjoy.