Ingredients (serves 8)
8 tbsp unsalted butter (can use EVOO/canola as desired)
1 lg onion, small dice
4 tbsp flour
1 qt half & half
8 cans (bumblebee) chopped clams, in clam juice, drained and set aside the juice
5 lbs baking potatoes, peeled, then planked, steaked and diced
1 tbsp salt
1/2 tsp black pepper (less if using white as it's stronger)
1/8 tsp cayenne pepper
3 dashes tabasco (we used habanero tabasco, and it was GREAT)
1 tbsp oyster base
oyster crackers and fresh thyme to garnish
(can add some bacon as well if desired)
~~ Melt the butter in a heavy bottomed pot; add the onion and sauté until soft, about 5 minutes. Add the flour and potatoes - sauté for about 2 more minutes. Add in the half & half and clam juice...adding a bit at a time until you get the thickness you desire. Bring to a simmer and cook until the potatoes are tender - about 10-15 minutes.
Add the clams, spices, tabasco, and oyster base, cooking for an additional 2-5 minutes. Garnish with some crackers and thyme (you can also add in some thyme, oregano, and dill into the soup with the other spices!)