- 5 slices of bacon
- 1 1/2 onion
- 1/3 cup Olive oil
- 1/2cup flour
- 4 cups diced potatoes
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 cups cream
- 2 8 ounce jars clam juice
- 1 glass dry white wine (Kobler Estate Vioginer)
- 1 1/2 cup chicken stock or water
- 1 cup flour + some for dusting
- 1/4 teaspoon baking soda
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 4 tablespoons frozen butter+ 1 tablespoon melted
- 1/2 cup grated cheddar cheese
- 1/2 cup buttermilk
Note: I set this up as a way to make it a nice meal for 2 with leftovers. I just did it and it took me just over an hour from the time I walked into the kitchen to the time I set it on the table.
Heat oven to 450. In a pot or Dutch oven render 5 strips of bacon cut into small pieces. While that is working dice onion, peal and dice potatoes. Remove bacon and place on paper towel to dry. Remove oil to glass measuring cup and add enough olive oil to bring to 1/2 cup total. Put pan back over medium head, add the bacon fat/oil mix back to pan. Add onion and scrape up and bits left from rendering bacon. Sauté over medium heat until soft, approximately 5 minuets.
Add flour and whisk in to create a roux. Cook over medium heat for approximately 2 minuets to cook out raw flour taste. Whisk in the wine, it will form a paste. Once the wine has been incorporated add clam juice then stock. At this point you should have a thick broth base. Add potatoes and reduce heat to low. You will need to stir frequently to prevent sticking.
Now start the biscuits. In a large bowl combine flour, baking powder, baking soda, salt and sugar. Whisk to combine. With a box grater, grate about half a stick of frozen unsalted butter directly over flour mix (too much is better than too little. Stir with a wooden spoon to combine. Add grated cheddar cheese( I like a nice sharp cheddar). Stir with a wooden spoon to combine. Add buttermilk and stir with same wooden spoon til a sticky ball forms.
Turn dough onto a floured surface ( I use my cutting board). Dust the top with flour and form into a rectangle approximately 1/2 thick by 8 inches long and 4 wide. Fold in half to form a square approximately 4 inches. Repeat this step about 5 times to form a flakey dough. Form this into a round and cut into four wedges. I bake mine in a old pie tin brushed with butter but just onto a sheet tray would be good. Place into center of preheated oven and set a timer for 10 minutes.
Now add the cream to the soup. Taste for seasoning. After timer remove biscuits from the oven and brush with melted butter. Return to oven and set timer for two minutes. Add clams to the soup now. When the timer goes off you are ready. I like the crumbled bacon, fresh parsley and tabasco sauce to garnish my soup.
Enjoy with Kobler Estate Vioginer and someone special.