Directions: |
Directions:1.Pre prep Ham stock and reserve in freezer, for future use.
Upon baking a bone in shoulder ham. save the bone with bits of meat to create stock.
In a heavy bottomed stock pot cover bone with water add 1 tablespoon pepper corns, 1 chopped onion 2 stalks chopped celery 2 garlic cloves ,2 bay leaves and bring to boil, reduce heat to simmer for 2 hours.
strain with a fine sieve, chill and reserve in fridge or freezer for future use.
2.Place a large heavy bottomed soup pot on medium heat, add butter and chopped bacon, cook until translucent remove 3 tablespoons cooked bacon, drain on kitchen paper and reserve for garnish.
add fine dices onions, garlic to the soup pot. next add chopped celery, hold back a few celery leaves for garnish as well.
Add ham stock, and the juice from drained canned clams.
Peel and medium dice carrots, wash and medium dice red young potatoes leave skin on, for color and nutrition. Add to the soup pot bring to bubbling boil, reduce heat and simmer for 45 min.
Add chopped ham, clams, and table cream, increase heat allow to come back to temp, do not boil, this would curdle the cream.
Serve in soup plates, garnish with a pinch of cooked bacon, celery leaf and a twist of cracked pepper. |
Personal
Notes: |
Personal
Notes: Serve with a bread or quick bread biscuit on the side, serve with pride.
This is where the Prairies meet the Coast! This is a hearty meal and will fill the belly and warm the hearts of many. I amicably this a Stewuop!, half soup and half stew!
chefs note.
If ham stock is not available chicken stock is a doable substitute.
When using Ham stock always taste before adding salt.
|
This recipe for Surf & Turf (Hearty Ham, Clam Soup) is from