Melt butter in a heavy-bottomed stock pot over
medium-high heat. When it foams, toss in chopped
bacon and fry until it releases its fat and becomes
crispy.
Stir in onion and celery, frying until fragrant -
about 6 minutes. Stir in potatoes, clams, bay and
thyme and continue frying a further minute or 2.
Pour in stock, salt and pepper, then simmer,
covered, for 20 to 30 minutes.
Prepare the basil drizzle while the soup simmers.
Combine basil and olive oil in a food processor or
blender and blend until smooth.
After the soup simmers for 20 to 30 minutes, turn
off the heat and stir in heavy cream and top with
basil drizzle.
Originally Submitted
8/10/2012
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