Ingredients
1 tablespoon minced garlic
1 cup diced white onion
½ cup diced green pepper
½ cup diced red pepper
1 lb. diced smoked bacon
½ cup diced green onions
3 cans chopped clams (1 pound)
4 small bottles clam juice
I stick butter
1 quart heavy cream
2 cups diced white potatoes
½ cup diced celery
3 bay leaves
salt and pepper to taste
½ teaspoon cayenne
Directions
In a large pot, braise bacon; add butter, onions and garlic.
Add peppers, celery and chopped clams. Cook together 5 minutes on medium heat (stirring continuously).
Add clam juice, bay leaves, salt & pepper to taste. Reduce for 10 minutes; add heavy cream, reduce for 10 more minutes.
Add potatoes and cayenne; reduce 10 more minutes.
Dissolve ¼ cup cornstarch in water and add to soup; let thicken.
Let soup rest with heat off for 15 minutes before serving.
Recipe Courtesy Of
Originally from Tom Eddings, Stars Waterfront Café. Published as part of the “Saltwater Sensations” cookbook.
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