This easy recipe for bacon clam soup makes me happy on so many fronts. It has a creamy, dreamy broth that is just rich enough to make you close your eyes with satisfaction, and just light enough that you don’t feel weighed down. It’s chock full of fresh corn and bits of celery and scallions and chopped garlic. It’s swimming with perfect little clams. And if that wasn’t enough to convince you, it is laced through with crispy chopped bacon. If this isn’t soup heaven, I don’t know what is, and it takes less than 30 minutes from walk in the kitchen to ladling into your bowl. Let’s make it!
Does anyone else automatically raise their hand when the word “fritter” is spoken? As in, YES I WOULD LIKE SOME OF THOSE FRITTERS PLEASE!” Personally, I’ve never met a fritter I didn’t like, from apple fritters to corn fritters, but until I made these clam fritters it didn’t actually occur to me that I could fritter something into an actual main course. As in, we are having fritters for dinner tonight, honey. I promise you right here and now that those eight words will get the table set faster than you can say fritter. And these clam fritters take almost as little time to fritter up.
I should start out by confessing right here and now that I have never in my life been to an actual clambake. I think they involve things like digging a hole in the sand, and wrapping things in seaweed, and other feats that I know I am never, ever going to pull off. Not unless someone invites me to a clambake and tells me exactly what to do. I would make a great clambake assistant, I think. But since there are no clambake invitations on my calendar, and since I know they involve clams which I do love, I decided to take matters into my own hands and create my own clambake. INSIDE. With a cookie sheet instead of a pit. So with apologies to the clambake purists out there, here goes!
I am a big lover of that old classic, linguine with clam sauce. The red kind, the white kind…either way, I am a happy girl. And I do have a recipe that I love and adore for linguine with clam sauce, but that doesn’t mean I don’t keep an eagle eye out for variations onRead More & Get the Recipe
Oh sure, I love the classic pasta with clam sauce, both the red kind and the white kind. I like the kind with the clam shells, and the kind where there are no shells and just bits of delicious clams in the sauce. When it comes to pasta with clam sauce, I’m not a pickyRead More & Get the Recipe
I love linguine with clam sauce…love it, love it, love it. I love it the traditional way, made with fresh clams. I love it the down and dirty way, made with chopped clams. But lately my favorite is the creamy way, made with tomatoes, baby clams, and, yep, cream. Cream makes it silky and decadentRead More & Get the Recipe