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Ingredients:
| 3 | kg | fresh clams, washed |
| 1/2 | cup (110 g) | PUREFOODS BACON CRUMBLE |
| 1 | pc (80 g) | white onion, chopped (1/2 cup) |
| 1 | stalk (50 g) | celery, chopped (about 1/2 cup) |
| 1 | pc (90 g) | carrot, chopped (1/2 cup) |
| 1 | pc (150 g) | potato, diced (1 cup) |
| 1/4 | cup (30 g) | MAGNOLIA ALL PURPOSE FLOUR |
| 1 | L (4 c) | clam broth or chicken stock |
| 1 | cup (225 g) | MAGNOLIA PURE FRESH MILK |
| 1 | pack (250 mL) | MAGNOLIA ALL-PURPOSE CREAM |
| iodized fine salt and pepper to taste |
Procedure:
1. In a pot, boil clams in water until shells open.
2. Drain and remove clam meat. Set aside. Discard unopened clams.
3. Cook bacon in its own fat in a pan over medium heat until golden brown. Drain excess oil on paper towels. Set aside.
4. In the same pan, sauté onion, celery and carrot until tender.
5. Add potato and flour. Cook for 1 to 2 minutes over low heat, stirring continuously.
6. Slowly add stock while stirring. Bring to a boil, stirring occasionally.
7. When potatoes are tender, add clam meat, milk, salt and pepper. Simmer for another 3 minutes.
8. Add cream, bacon and adjust seasonings as needed. Turn off heat and serve.
Makes 6 servings.
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