Clam Chowda Mug O Soup

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This is adapted from the foodnetwork.com courtesy rachael ray. Full name for this recipe is: clam chowda mug o soup with deviled ham and cheese melt mug topp

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Steps

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N a medium pot over medium high heat melt butter.

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Add bacon and onions , celery and thyme sprigs.

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Season with salt , pepper and hot sauce and cook 5 minutes.

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Add flour and cook a minute more.

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Add half-and-half and stock and bring to a bubble , then stir in potatoes and clams.

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Bring soup back to a boil , reduce heat and simmer 15 minutes , until potatoes are cooked and soup has thickened to coat the back of a spoon.

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Heat toaster oven or broiler then toast split english muffins.

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While muffins toast , grind ham with paprika , hot sauce , mustard , and parsley in a food processor.

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Spread ham on toasted muffins.

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Top each muffin half with 2 slices cheddar and melt cheese in toaster oven or under broiler.

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Remove the thyme sprigs from the soup.

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The thyme leaves will have fallen off into the soup.

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Stir and adjust seasonings in your soup.

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Pour soup into mugs.

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Serve with deviled ham and cheese mug toppers.

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Ingredients

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butter, bacon, maui onion, celery ribs, fresh thyme, salt and pepper, hot sauce, all-purpose flour, half-and-half, chicken stock, shredded hash brown potatoes, baby clams, english muffins, deli ham, paprika, yellow mustard, fresh parsley, sharp white cheddar cheese