Yield: 2 quarts

3 cups Clam stock, fresly made, from a base or a canned product
1 cup heavy cream
2 cups 2% Milk
2 tbsp canola oil
1/2 cup onions, diced
1/2 cup bacon, double smoked or crispy breakfast, diced in small pieces
2 tbsp carrots, finely diced
2 tbsp celery, finely diced
1/2 cup canned clams, chopped
1/2 cup red skin potato, cooked and cut in 1/4" cubes
1 oz butter
1 oz flour
Salt, marjoram, ground white pepper, cayenne pepper and bay leaf to taste.
1 ounce sherry

Method:
*Heat skillet to medium high temperature
*Sautee onions until translucent, add bacon, carrots and celery,
Sautee for 1 min.
*Add clam stock, heavy cream and milk and bring to boil
*Melt butter and mix the flour in
*Wisk butter/flour mixture with a whisk into boiling soup and add seasoning
*Let simmer lightly for about 25 min.
*Remove bay leaf
*Add clams and potatoes
*Just before serving, pour in sherry
 

Cruise Critic Member: sail7seas