Categories: Soup

Ingredients

• 2 slices bacon, cut into 1-inch pieces
• 1 small onion, chopped
• 1 rib celery, chopped
• 1/2 cup chopped fennel, fronds removed and reserved for garnish
• 8 ounces red potatoes, diced (1/2-inch)
• 12 ounces chopped fresh clams or canned clams, drained, juice reserved
• 2/3 cup white wine
• 2/3 cup whipping cream
• 2/3 cup clam juice
• 1 Tbsp chopped fresh tarragon
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper

Directions

1. In medium saucepan, cook bacon over medium heat 3 minutes or until crisp, stirring frequently. Place on paper towels to drain.

2. Add onion, celery, and chopped fennel to saucepan containing bacon drippings. Cook over medium heat 4 minutes or just until softened, stirring frequently. Add potatoes; cook and stir 1 minute. Add juice from clams (about ½ cup) and half of the cooked bacon; reduce heat to medium-low. Cover and simmer 8 to 10 minutes, or until potatoes are tender.

3. Add wine. Increase heat to medium; bring to a boil. Add cream, 2/3 cup clam juice, tarragon, salt and pepper; bring just to a simmer. Simmer 8 minutes. Add clams; heat 30 to 60 seconds or until clams are hot. Ladle soup into 2 large deep bowls. Sprinkle with remaining half of the bacon; garnish with fennel fronds.

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