Clear Clam Chowder With Hearts Of Palm

• 1 cup clam, fresh
• 1 cup hearts of palm
• 1 cup clam juice
• 1/4 cup bacon
• 1/2 cup celery
• 1/2 cup shallot
• 2 garlic cloves
• 2 tablespoons butter
• 1/2 teaspoon thyme
• 1/2 teaspoon cayenne

1. Chop Celery and the Hearts of Palm into bite sized pieces. Use fresh hearts of palm over canned, to get a less "canned" flavor. Dice shallots fairly small. mince the garlic.
2. Cook up bacon and dice it, then measure out the 1/4 cup for this recipe.
3. Melt butter in pot, then add the bacon and cook for 3 minutes.
4. Add chopped celery, shallots and garlic to the pot and saute for an additional 5 minutes.
5. Add clam juice and hearts of palm to the pot and simmer for another 5 minutes.
6. Add the fresh or canned clams to the pot and simmer for 2 more minutes, then turn off the heat. If you cook too long, the clams will be TOUGH!
7. Season the soup to taste with the thyme, salt, and pepper. Dash in the cayenne until you get a nice but subtle kick.

clam, hearts of palm, clam juice, bacon, celery, shallot, garlic, butter, thyme, cayenne

Taken from www.food.com/recipe/clear-clam-chowder-with-hearts-of-palm-536102 (may not work)