A thick, creamy, historically rich maritime soup loaded with tender clams, salt pork or bacon, and potatoes.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In a large heavy pot, the diced bacon until crisp. Remove bacon but leave the fat.
Sauté the onions in the bacon fat until soft and translucent.
Whisk in the flour to create a blonde roux, cooking for 2 minutes .
Gradually whisk in the reserved clam juice to avoid lumps.
Add the potatoes and for 15-20 minutes until tender.
Stir in the clams, heavy cream, milk, and black pepper. Heat gently but do not let it . Serve with oyster crackers.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
