In a large sauce pan, combine the broths, vegetables and seasonings and bring to a boil. Reduce heat,
cover and simmer for 30 minutes or until potatos are tender. Mix cornstarch with water and thicken the
soup until it's fairly creamy. Drain the clams and add them (with the liquid) to the soup. Make sure the
soup does not boil from this point on as the clams will become soft. Add meat (see note below). Gradually
stir in 1/2 to 2/3 cups (to your taste) of non dairy creamer. Stir until desolved. Turn off the heat,
cover soup and let steep for about 10-15 minutes ... serve (great with Oyster crakers or Saltines).
Note: Both the bacon and the prosciutto add a wonderful flavor to this soup - but both are very different
.. you decide which flavor you like best. If using the bacon, brown/drain well before adding to soup.
The Italian ham is cured and can be added without pre-cooking as it simply needs to be heated.
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