Dawn Treader Soup

 

 Unblended Dawn Treader Soup

1 lb 2oz Clams (canned is fine, reserve the juice)

2 3/4 oz Smoked Bacon

1 Shallot, diced

3 Sprigs of Fresh Thyme 

1 Bay Leaf

1 table. Flour

2 Potatoes, cooked and chopped into chunks

1 3/4 oz Creme Fraiche or Sour Cream

Salt & Pepper, to taste

1. Boil the clams in 4 oz of water for 2 minutes. Using fresh clams, only use the opened clam shells. If they are closed then discard the bad clam. Remove the clams from their shells. Strain the clam stock though a cheesecloth and reserve it. -- IF using canned clams skip to the next step.

2. Slice the bacon into chunks and brown. Drain on paper towels but reserve the bacon grease for other recipes. 

3. In a large pot, saute the shallot in butter for 5 minutes without browning. Add the bacon, thyme, and bay leaf to the skillet and stir. Sprinkle in the flour and cook for 1 minute - stirring the roux. Slowly add in clam stock/juice to the pot stirring well to prevent lumps. Add in the potatoes and simmer for 10 minutes. Remove the bay leaf. 

 * 2 methods are mentioned below - your choice.

4. Blended:  Blend the soup with a mixer until smooth, add in the clams and creme fraiche/sour cream and heat for 2 to 3 minutes. Season with salt and pepper. Stir well and serve warm. 

 OR

4. Unblended: Add the clams, salt, pepper and creme fraiche/sour cream to the pot without blending the soup.  Heat for 2 to 3 minutes. Stir well and serve warm.

Source: Wizard's Cookbook