Ingredients:

• Six 6.5 oz. cans of chopped clams, drain and reserve liquid
• Three pints (one and a half quarts) chicken stock
• Two 13.5 oz. cans of low-fat coconut milk
• One 1/2 pint of heavy cream (Seem schizophrenic to use low-fat coconut milk and heavy cream? Maybe it is. But the end result is a soup that tastes like it was made with a gallon of whole milk, but has less calories and less dairy.)
• Half a stick (quarter cup) salted butter (I know, I know. Sue me.)
• One large onion, chopped
• Five or six good-sized cloves of garlic, minced
• Two or three stalks of celery, chopped small
• One cup (loose) flat leaf parsley, chopped
• Two bay leaves
• Two tablespoons of fresh thyme leaves
• One sleeve of Saltine-style crackers, crushed
• Salt and pepper to taste

Instructions:

After draining the clams, put the meat in the fridge, and set the liquid to one side, you’ll need it soon.

Strip the leaves from your thyme. About 2 tablespoons.

Melt the half-stick of butter in a large soup pot on medium heat, (dutch ovens work great) while you chop your onion and celery.

Sauté the onion and celery 4-5 minutes while you chop the parsley and garlic, then add those along with the thyme, and sauté another 3 minutes.

Add liquid from clams, coconut milk, chicken stock, bay leaves, and crushed Saltine crackers. Bring to a boil, then simmer on very low heat for at least an hour. Two is better.

Just before serving, add cream and clam meat, and salt and pepper to taste.

Notes:

Lena likes to eat this as-is, and I’ll admit it’s pretty great that way. I like to crush up a few more Saltines for the crunch, and add a few drops of Texas Pete’s. Regardless, this makes a big ol’ pot of soup that’ll feed the whole family, or just two people like Lena and most of a week. And it’ll be a good week.  🙂