1-2 medium onions
4 medium to large potatoes – 2 grated; 2 diced
1 Tablespoon of oil/ fat (vegetable oil, butter, margarine, bacon fat, Crisco)
1 teaspoon of salt
Black pepper, ground
2 cans of clams (we used minced and whole baby clams)
½ c of powdered milk
1 large peeled carrot, diced
½ red or green sweet pepper, finely diced
2 ribs of celery , finely diced
2 slices of bacon, fried crisply and crumbled
½ lb of white fish
¼ teaspoon thyme
1. Chop the onions into a medium dice (1/2” pieces). If using celery, carrots or pepper, dice them, keeping each ingredient separate.
2. Grate two of the potatoes into a small bowl and cover with water.
3. Dice the other potatoes into about 1 inch dice.
4. Mix ½ cup of the milk powder with 2 cups of cold water.
1. Heat oil in large flat bottom pot over medium-high heat.
2. Add chopped onion and celery (if using). Cook until onion is soft -- about 3 minutes.
3. Add grated potatoes (and carrots if using). Add just enough water to cover the vegetables. Bring mixture to a boil, cover and cook for 5 minutes.
4. Add the cubed potatoes and make sure there is enough water to just cover the vegetables.
5. Cover the pot and let it boil for about 8 minutes or until the cubed potatoes are fork tender. The broth will be slightly thickened at this point because the starch from the potatoes will have cooked out into the liquid.
6. Add any optional vegetables you are using. If adding fish, put the fish on top of the potatoes and let steam for 2 minutes
7. Add the 2 cups of milk and lower heat to medium. Stir occasionally until the soup heats up. Do not let it boil.
8. When it is hot, add both cans of clams to the pot, including the juice. Stir and turn the heat off. The clams are already cooked and if they are cooked too much, they will get rubbery and tough.
9. Let the flavours mingle for 2-3 minutes before serving.