xiaoxl/recipe_data huggingface dataset:
Bacon-Wrapped Potato Bites #SP5


Ingredients:
bacon, sour cream, flat leaf parsley

Directions:
Pre heat oven to 350 degree. Add the frozen potato wedges to a baking sheet and put it in the oven for 15 minutes.
Remove the potatoes and cut them into bite sizes. Approximately 1 inches each.
Wrap 2 inches of bacon around 2 pieces of bite sized potatoes. Then use a tooth pick to hold them together.
Add the bacon wrapped potatoes back in the oven for 30 minutes. Turn them over after the first 15 minutes.
Mean while, in a small serving dish spoon in the sour cream, hot sauce and minced parsley. Remove the bacon wrapped potato bites and serve.
Braised Red Cabbage and Apples


Ingredients:
butter, brown sugar, onion, red cabbage, tart apple, apple cider vinegar, cayenne, dry red wine, water

Directions:
Melt butter in a large skillet; add sugar and cook and stir 2 minutes.
Add onion; cook slowly until light colored.
Stir in cabbage, apples, vinegar, cayenne and wine.
Cook, covered, 10 minutes.
Add water and cook, with lid askew, stirring occasionally, for 30-40 minutes more.
Salt and pepper to taste.
Garlic Bread Fantastique
Category: appetizers-and-snacks
By JSWHAN

A zippy change to the usual garlic bread that will surely be your favorite ever!

Ingredients:
½ cup butter, softened
2 tablespoons mayonnaise
¼ teaspoon sage
3 cloves garlic, chopped
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon black pepper
1  French baguette, halved lengthwise
2 tablespoons grated Parmesan cheese, or to taste

Directions:
Preheat oven to broil. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper.  Spread mixture evenly on bread and sprinkle with Parmesan cheese. Place bread under broil for 5 minutes, or until lightly toasted.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 6 servings

Calories: 398.8
Fat: 20.9 g
Saturated fat: 10.9 g
Carbohydrates: 43.9 g
Sugars: 2 g
Dietary fiber: 2.1 g
Protein: 9.9 g
Cholesterol: 43.9 mg
Sodium: 846.6 mg
Spanish Egg White Scramble


Ingredients:
onion, shallot, garlic, green chili pepper, fresh spinach, fresh cilantro, red pepper flakes, salt

Directions:
"Saute onion, shallot, garlic and chile until soft in a non-stick pan. Stir in spinach until wilted. Mix in egg whites and scramble. Sprinkle with cilantro,red pepper, and salt."
Summer Mexican Shrimp Cocktail Served in a Large Glass


Ingredients:
medium shrimp, ketchup, avocados, red onion, fresh cilantro, limes, cucumber

Directions:
Take 4 Pint size beer glasses or mugs.
Load each with Shrimp to cover just under 1/2 the mug.
Add catchup to each.
add 1/2 avocado to each cup.
add 1/4 of the onion, cilantro, cucumber,.
Squeeze the juice of a half of each lime into each glass.
I like to cut a little bit of the lime pulp to put in each.
shake of salt and pepper into each glass.
add some OJ to each glass to get them to about 1/2 inch from the top. Gently stir until mixed.
Take remaining lime and quarter to put on the top of each glass.
BEST option refrigerate for 1 hour and serve.  (note to spice up add one shake of tobasco to each.].
Mixed Seafood Tagine


Ingredients:
olive oil, lemon juice, fresh cilantro, fresh parsley, cumin, paprika, turmeric, salt, black pepper, diced tomatoes, tomato sauce, green bell pepper, onion, carrot, green olives, garlic cloves, ginger, turmeric, salt, cayenne

Directions:
Note: Make sure the seafood you are using is already cleaned & removed from the shells.
Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
Meatless Mexican Monte Cristos


Ingredients:
eggs, water, salt, ground pepper, cilantro, monterey jack pepper cheese, butter, salsa

Directions:
In a shallow dish, lightly beat the eggs with 1/4 cup water, salt and pepper. Stir in the cilantro.
Make 4 sandwiches by layering the cheese between the slices of bread.
In a large skillet, heat the butter.  Dip the sandwiches in the egg mixture, turning to coat both sides.
Cook each sandwich over medium heat until golden brown and cheese is melted.
Cut each sandwich in half and serve with a side of salsa.
Cream Noodles


Ingredients:
flour, salt, egg, milk, butter, heavy cream

Directions:
Mix flour, salt, egg and milk until dough comes together.  Do not overmix, do not knead.  When the dough loosely forms a ball, roll it out on the countertop, using lots of flour so it doesn't stick.  Roll to 1/4 inch thickness with a rolling pin, then cut into strips 1x4 inches with a pizza cutter.
Heat a 13x9 electric skillet to 350 degrees, melt the butter and pour in cream.
Add the noodles to the butter cream mixture quickly, layering them, if needed.  Cover and cook for 15 minutes or "until you can smell them" as Grandma says.  I think you can smell them as soon as the butter melts, so I just cook them for 15 minutes.  Do not lift cover.  After 15 minutes, turn off heat.  The cream will have absorbed and the noodles will be crispy on the bottom and creamy on the top.  Sprinkle with a little salt and enjoy or you can eat them with a little jelly or maple syrup.
Easy Vinegar Bean Dip


Ingredients:
sugar, apple cider vinegar, salt, pepper, black beans, pinto beans, corn, green pepper, onion

Directions:
Bring sugar, apple cider vinegar, salt and pepper to a boil.
Cool slightly.
Drain and rinse black beans and pinto beans.
Combine beans, corn,  green pepper, onion, and jalapeno.
Pour sauce over the bean mixture.
Refrigerate to cool.
Makes a ton but will keep for up to 10 days as the vinegar acts as a preservative.
Banana Jam Betty


Ingredients:
graham cracker crumbs, bananas, lemon juice, walnuts, coconut, cream sherry

Directions:
Preheat oven to 375*., Sprinkle graham crackers in the bottom of a 9-inch square baking dish., Peel and slice bananas., Arrange slices on top of the graham, crackers and drizzle with lemon juice., In a small bowl combine jam, walnuts, coconut, and sherry or juice., Spread over bananas., Bake for 20 to 25 minutes, until top is lightly browned.
Lemon Nut Bread


Ingredients:
butter, sugar, eggs, lemon peel, milk, unsifted all-purpose flour, baking powder, salt, pecans, walnuts

Directions:
In medium bowl, combine butter and sugar; beat well.
Add eggs, lemon peel, extract and milk.
Beat by hand to blend.
Add flour, baking powder and salt, stirring just until moistened.
Fold in pecans.
Turn batter into greased and floured 9x5x3 loaf pan, or 4-5 mini-loaf pans.
Fill pans half full of batter.
Bake 45-60 minutes in preheated 350 oven.
Check with toothpick to see if it is completely baked.
Milo Choc Chip Cookies


Ingredients:
butter, margarine, brown sugar, eggs, vanilla essence, self-raising flour, chocolate chips

Directions:
Preheat oven 170 degrees., Cream butter and sugar, Beat in eggs and vanilla and milo., Fold in flour and choc chips., Drop  tablespoons of mixture on greased baking tray - allow for spreading., Bake for 18 - 20 minutes.
Lentils and Buckwheat Salad To Go (Gluten-Free)
Category: salad
By Buckwheat Queen

I needed a nourishing and complete meal-in-one that I could take with me on the go. I prepare this the day before I travel and put it in the fridge overnight. It has a great flavor that, when left to sit at room temperature, bursts through even more. The spinach leaves are sturdy and resilient so don't wilt as would lettuce. I hope you like it.

Ingredients:
¼ cup dry lentils
3 tablespoons olive oil
¼ teaspoon ground paprika
¼ teaspoon ground rainbow peppercorns
¼ teaspoon ground turmeric
¼ teaspoon red pepper flakes
¼ teaspoon ground mace
¼ teaspoon ground coriander
¼ teaspoon crushed rose petals  (Optional)
4 ¼ cups water
¼ cup buckwheat groats, rinsed
1 teaspoon salt
1 ½ ounces baby spinach leaves
½ cup shredded cooked beets
½ cup shredded carrots
2 tablespoons finely chopped green onions
1 teaspoon apple cider vinegar

Directions:
Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse. Mix olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals together in a bowl. Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite, 15 to 18 minutes. Add buckwheat groats and return water to a boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat, cover pot, and let sit until all water is absorbed, about 5 minutes. Pour lentils and buckwheat into a large bowl; add spinach, beets, carrots, and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend, at least 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs 35 mins
Yields: 2 servings

Calories: 380
Fat: 21.7 g
Saturated fat: 3.1 g
Carbohydrates: 38.7 g
Sugars: 5.5 g
Dietary fiber: 12.2 g
Protein: 10.9 g
Sodium: 1249.9 mg
Kids' Favourite Salmon Pasta With Peas


Ingredients:
farfalle pasta, green onions, garlic cloves, milk, cornstarch, light cream cheese, fresh parsley, lemon juice, Dijon mustard, dried dill weed, salt, ground black pepper, salmon

Directions:
In a large pot of boiling salted water, cook the pasta until tender but firm, 8 to 10 minutes.
Reserving 1/2 cup of the cooking liquid, drain and return the pasta to the pot.
Meanwhile, in a saucepan, heat the oil over medium heat.
Cook the onion and garlic until softened, about 2 minutes.
Add the milk and heat until steaming.
Whisk the corn starch with 2 tablespoons water.
Stir into the milk mixture and cook, stirring, until thickened, 2 to 3 minutes.
Add the peas, cheese, parsley, lemon juice, mustard, dill weed, salt and pepper.
Stir until the cheese is melted.
Add to the pasta and toss to coat, adding the reserved cooking liquid if desired.
Gently stir in the salmon.
Chocolate Strawberry Sandwich Cookies


Ingredients:
vanilla, No - Berry Strawberry Rhubarb Cake, arrowroot, Chocolate Sweet Potato Frosting

Directions:
Preheat the oven to 375F and line a cookie sheet with parchment.
Beat the cream cheese and vanilla until softened and creamy.
Add the cake, yoghurt and milk, beating well to form a moist "cookie-like" dough.
Scoop 36 small balls of dough and place on the sheets. Flatten slightly with damp fingers and top with cookie crumbs.
Bake for 25 minutes. Cool completely on the sheets.
Sandwich two cookies with 1/2 tbsp of the Sweet Potato Frosting and enjoy!
Store in the fridge.
Sauteed Asparagus
Category: side-dish
By Spike.STL

Asparagus is a great vegetable when it's fresh and cooked right.  My family and friends always love this.

Ingredients:
1 bunch fresh asparagus, trimmed
2 tablespoons extra-virgin olive oil
¼ cup water
⅛ teaspoon salt
⅛ teaspoon pepper

Directions:
Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally.  Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 83.6
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 4.4 g
Sugars: 2.1 g
Dietary fiber: 2.3 g
Protein: 2.5 g
Sodium: 75.4 mg
Portillo's Chocolate Cake


Ingredients:
eggs, water, Hellmann's mayonnaise

Directions:
Preheat oven to 350 degrees F.
Grease 2 round cake pans (or your choice of pan; cupcakes works great too].
Beat all ingredients for 4 minutes (makes it fluffy].
Pour into prepared pans.
Follow baking instruction on box for your choice of pan, elevation, etc.
Use toothpick to check for doneness.
Italian Sausages With Peppers and Onions


Ingredients:
Italian sausage, green peppers, water, onions, olive oil

Directions:
Place sausage in hot cast iron skillet and brown on all sides. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in the middle. Remove to plate.
Drain off any remaining water from skillet. Add olive oil to same skillet along with peppers and onions. Cook over medium heat until soft, about 20 minutes. Place sausage in a roll with peppers and onions. Serve.
Lemony Pork Piccata
Category: world-cuisine
By Jackie Cree

A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.

Ingredients:
4  pork chops
½ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons unsalted butter
2 tablespoons sliced shallots
⅓ cup dry white wine
¼ cup chicken stock
1 tablespoon fresh lemon juice
¼ cup chopped fresh parsley
1 tablespoon lemon zest
1 tablespoon capers

Directions:
Preheat oven to 300 degrees F (150 degrees C). Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch. Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour. Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed.  Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet. Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce. Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 pork chops

Calories: 321.2
Fat: 15.8 g
Saturated fat: 8 g
Carbohydrates: 14.3 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 25.6 g
Cholesterol: 81.9 mg
Sodium: 184.6 mg
Quick Chicken Stir-Fry


Ingredients:
boneless skinless chicken breasts, ginger, garlic, broccoli slaw mix

Directions:
Slice chicken into thin strips., Heat oil in a large fry pan or wok over medium heat., Add chicken and stirfry until chicken is golden, 3-5 minutes., Meanwhile, in a small bowl, stir ginger/garlic into teriyaki sauce., When chicken is done, pour sauce over., Add coleslaw nd stirfry until cabbage is as done as you like., Can be eaten as is or over rice or noodles.
Southwestern Meatloaf


Ingredients:
lean ground beef, ground pork, pitted black olives, yellow cornmeal, eggs, onion, garlic, chili powder, dried oregano, salt

Directions:
Preheat oven to 350 degrees F.
Combine all ingredients except for jelly in large bowl (hands work best for mixing] and mix well.
Pack mixture into greased 9x5x3 inch loaf pan and spread a couple tablespoons hot pepper jelly on the top.
Bake for 1 1/4 hours or just until cooked through.
Brush on the remaining jelly while it's baking to glaze the meatloaf.
Broccoli With Pecan Pancetta Topping


Ingredients:
kosher salt, unsalted butter, garlic cloves, heavy cream, Dijon mustard, gruyere cheese, extra-sharp cheddar cheese, parmesan cheese, Worcestershire sauce, Tabasco sauce, panko breadcrumbs, chives

Directions:
Preheat the oven to 350°F.
Cook the broccoli: Bring 6 quarts water to a rolling boil in a large pot. Add the salt and bring the water back to a boil. Taste the water; it should taste like seawater. Add the broccoli and stir, with a wooden spoon or large slotted spoon. Cook until the broccoli is tender but still hold its shape, 5 minutes. Pour the broccoli and water into a colander placed over the sink. Arrange the broccoli on a baking sheet and refrigerate.
Cook the pancetta: Cook the pancetta slices over medium to low heat in a large skillet until they become crispy, 8-10 minutes. Remove the pancetta from the pan, leaving any cooking grease. Allow the pancetta to cool (and fully crisp].  When cooled, crumble the pancetta slices.
Make the sauce: Add the butter and garlic to the skillet where the pancetta cooked and simmer gently over low heat until the garlic is translucent, 3-5 minutes. Stir in the cream and bring to a simmer. Stir in the Dijon mustard, 1 1/2 cups of the Gruyere and all of the cheddar cheese. Season with salt and pepper to taste. Cook over very low heat, stirring constantly with a wooden spoon, until the cheese melts and integrates with the cream. Add the Parmesan, Worcestershire and Tabasco. Stir and simmer again until smooth. Taste for seasoning.
Assemble and bake the broccoli: Add the broccoli to the cream in the sauté pan, stir to blend and let it “rest” on the stove, 5-10 minutes. Sprinkle a layer a little less than half of the pecans in the bottom of 13 x 9-inch pan or a gratin dish. Spoon the broccoli and cream over the nuts, sprinkling a few pecans as you build the gratin. Combine the remaining pecans with the breadcrumbs, the cooked pancetta, remaining 1/2 cup Gruyere and the chives. Top with the pecan “breadcrumbs”. Bake in the oven until piping hot and the nuts on top are browned, 15-20 minutes. Serve immediately.
Mini Dessert Brownies with Raspberries
Category: desserts
By barbara

My daughter wanted brownies with raspberries for her class as a treat for her birthday and since I did not want to make huge brownies for all the kids I came up with these mini desserts.

Ingredients:
2 teaspoons butter
2 teaspoons all-purpose flour
1 cup butter
1 ½ cups white sugar
4  eggs, lightly beaten
2 teaspoons vanilla extract
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup heavy cream
3 ounces bittersweet chocolate, finely chopped
28  fresh raspberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup mini muffin pan and an 8-inch square pan with 1 teaspoon butter and 1 teaspoon flour each. Melt 1 cup butter in a large saucepan over medium heat. Remove from heat; stir in sugar, eggs, and vanilla extract until smooth. Fold in 1 cup flour, cocoa powder, baking powder, and salt gently. Spoon batter into the prepared muffin cups using a small ice cream scoop, filling each 3/4 full. Pour remaining batter into the square pan. Bake both pans in the preheated oven until a toothpick inserted into the center comes out with only a few crumbs attached, about 12 minutes for the mini muffins and 20 minutes for the square pan. Remove from oven and cool in the pan for 5 minutes. Transfer round brownies to a wire rack to cool. Let 8-inch pan of brownies cool in the pan, about 2 hours. Cut into 16 small squares. Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes. Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened, about 2 hours. Place a dollop of ganache onto each brownie piece. Top each with 1 raspberry.

Prep time: 30 mins
Cook time: 23 mins
Total time: 2 hrs 58 mins
Yields: 28 mini brownies

Calories: 162.9
Fat: 10 g
Saturated fat: 6 g
Carbohydrates: 17.6 g
Sugars: 12.4 g
Dietary fiber: 1.2 g
Protein: 2.1 g
Cholesterol: 48.8 mg
Sodium: 90 mg
ChamoritaMomma's Meat Juhn


Ingredients:
beef, eggs, all-purpose flour, Kikkoman soy sauce, green onion, sugar, toasted sesame seeds, garlic, black pepper

Directions:
In a medium bowl, combine all the ingredients for the marinade.  Add the thinly sliced meat and marinate for at least 1 hour.
Remove meat from marinade and dredge meat slices in flour, then in eggs and then fry in hot oil until browned on both sides.
You may need to add more oil as you need.  Drain juhn on paper towel, slice into serving pieces and serve.
This is can also be made with fleshy, white fish pieces.
*NOTE:  More oil may be needed for frying.
Microwave Risotto With Peas and Parmigiano-Reggiano Cheese


Ingredients:
chicken broth, white wine, garlic powder, onion powder, white pepper, olive oil, yellow onion, garlic, medium-grain white rice, table salt, parmigiano-reggiano cheese

Directions:
In a 3-qt sauce pan, bring chicken broth, white wine, garlic powder, onion powder and white pepper to a simmer. Stir well and keep simmering until needed.
In a 2-1/2-qt covered microwave casserole dish, microwave olive oil for 2-minutes.
Add yellow onion and crushed garlic, stir well and microwave covered for 4-minutes.
Add rice, stir well, until rice is coated in olive oil and microwave covered for 4-minutes.
Add 5 cups of the simmering chicken broth to rice mixture, stir well and microwave, covered, for 8-minutes.
Stir well, and microwave covered for 8-more minutes.
Add remaining cup of chicken broth, peas and salt to taste, stir well again and microwave covered for a final 8-minutes.
Check to see if risotto is done. If risotto is done, serve as suggested below. If risotto is not quite done, add 1/2 hot water, stir well and microwave, covered, for 2 to 3 additional minutes.
Stir in 3/4 cup Parmigiano-Reggiano cheese. Spoon the risotto into the center of each serving dish and sprinkle with the remaining cheese.
Texas Roadhouse Butter


Ingredients:
butter, powdered sugar, honey, cinnamon

Directions:
Whip it together., Serve.
Mandarin Almond Salad
Category: salad
By BDEGER

A wonderful medley of flavors and textures!

Ingredients:
1 head romaine lettuce - rinsed, dried and chopped
2 (11 ounce) cans mandarin oranges, drained
6  green onions, thinly sliced
2 tablespoons white sugar
½ cup sliced almonds
¼ cup red wine vinegar
½ cup olive oil
1 tablespoon white sugar
⅛ teaspoon crushed red pepper flakes
ground black pepper to taste

Directions:
In a large bowl, combine the romaine lettuce, oranges and green onions. Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes. Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved. Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 8 servings

Calories: 234.9
Fat: 16.7 g
Saturated fat: 2.1 g
Carbohydrates: 20.2 g
Sugars: 16.6 g
Dietary fiber: 2.4 g
Protein: 2 g
Sodium: 11.6 mg
Key Lime Pie


Ingredients:
prepared graham cracker crust, eggs, sweetened condensed milk, key lime juice, lime juice, water, lime zest, sugar, vanilla, lime slice

Directions:
In a large mixing bowl beat eggs and yolk with wire whisk until combined.
Gradually add milk to egg mixture, beating until combined.
Add lime juice, water, food coloring (if desired]and lime peel.  Whisk until well mixed.
Pour into crust. Place on baking sheet.  Bake at 350°F for 20 minutes or until almost set in center. Cool on wire rack for 1 hour.  Refrigerate at least 4 hours.
Chill small mixing bowl and beaters of electric mixer.
In chilled bowl, beat whipping cream, sugar, and vanilla on medium speed of electric mixer until stiff peaks form.  Spoon whipped cream around edges of pie.  Garnish with lime slices if desired.
The Best Damn Clam Chowder Ever


Ingredients:
clams, bottled clam juice, prosciutto, yellow onion, all-purpose flour, bay leaf, dried thyme, heavy cream, fresh parsley leaves, salt, white pepper

Directions:
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme.  Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.].